Chicken Shawarma & Side Salad

Servings: 2

This chicken shawarma is seasoned to perfection with exotic Middle Eastern flavors. The secret is to allow the marinade time to absorb into the chicken. That’s why I always prepare the chicken the day before, so it’s ready to cook when I get home the next day. Paired with a simple and fresh side salad, this recipe is perfect for summertime gatherings or barbeques.



For the shawarma

¾ cup plain Greek yogurt
1 tablespoon garlic paste
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon smoked paprika
Juice of 2 lemons
1 teaspoon extra-virgin olive oil
1¾ pounds boneless, skinless chicken breast, sliced

For the side salad:

2 cucumbers, peeled and chopped
½ cup chopped cherry tomatoes
1 small onion, chopped
Juice of ½ lemon
1 teaspoon extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper



1. To marinate the chicken, whisk together the yogurt, garlic paste, salt, pepper, cayenne, cinnamon, allspice, paprika, lemon juice, and olive oil in a medium bowl.
2. Add the sliced chicken breast and toss to combine.
3. Cover with plastic wrap and allow the chicken to marinate in the refrigerator for at least 4 hours, or overnight.
4. Place a pan over medium-high heat and add the chicken slices. Cook the chicken for 4–5 minutes, turning occasionally, until golden on all sides.
5. To make the salad, toss together the cucumbers, tomatoes, onion, lemon juice, olive oil, salt, and pepper in a medium bowl.
6. Divide the cucumber salad and the chicken shawarma between two serving plates.


NUTRITION • per one serving •

Calories 500 —
Total Fat 15 g %
Saturated Fat 4.2 g 23%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 6.3 g —
Trans Fat 0 g —
Cholesterol 195 mg 65%
Sodium 470 mg 20%
Total Carbohydrates 30 g 11%
Dietary Fiber 4 g 14%
Total Sugars 15 g —
Protein 53 g 96%
Vitamin A 64 mcg 2%
Vitamin C 11 mcg 15%
Vitamin D 0.1 mcg —
Potassium 1776 mg 40%
Calcium 214 mg 15%
Iron 2.8 mg 15%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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