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AIP Chicken Shawarma Salad Recipe

Shawarma is an easy and delicious way to up your salad protein game at lunch while sticking to your AIP diet (autoimmune protocol). With strong flavors that work with just about any meat, it’s hard to get tired of this savory dish. Ditch the pita for some greens to enjoy some AIP chicken shawarma that is sure to keep you going strong until dinner.

Traditional Shawarma Recipes

Ever walked by a restaurant and noticed huge spits of meat rotating in the window? I couldn’t walk down a street in Dublin without seeing at least one of these shawarma places. While the sight of massive amounts of meat spinning wasn’t particularly appetizing to me, the delicious smell that accompanied it always drew me in.

Those restaurants are making shawarma the traditional way – grilling the meat for hours on a rotating spit then shaving off the meat. This option is probably out for most people, but that doesn’t mean you can’t recreate the fantastic flavors of this dish right from your own kitchen.

Ways to Enjoy Shawarma

While this dish makes for a delightfully filling lunch salad, chicken shawarma is a versatile dish. If you don’t purchase a rotating spit for yourself, try grilling shawarma kebabs with seasonal vegetables on a nice summer day. Or skip the greens and pair our cauliflower tabbouleh with the shawarma for a delicious dinner. No matter what meat you use or how you cook it, remember to leave time for marinating. The longer you marinate it, the more tender the meat and the bigger the flavor.

AIP Chicken Shawarma Salad Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Dinner, Lunch
• Cuisine: Arabic

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Ingredients

For the salad dressing:

• 2 Tablespoons of olive oil (30 ml)
• 1 Tablespoon of lemon juice (15 ml)
• Salt, to taste

For the chicken pieces:

• 2 chicken breasts, cut into cubes
• 1 teaspoon (2 g) turmeric
• 1 Tablespoon of onion powder (7 g)
• 1 Tablespoon of garlic powder (10 g)
• 1/2 teaspoon (1 g) dried oregano
• Salt to taste
• 4 Tablespoons (60 ml) avocado oil, to cook with

For the salad:

• 2 cups salad leaves, washed
• 1 cucumber, sliced
• 1 pickled beetroot, sliced
• 1/2 onion, sliced
• Parsley for garnish

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Instructions

1. Make a quick dressing by mixing the olive oil and lemon juice in a small bowl. Season with salt and set aside.
2. Mix together the turmeric powder, onion powder, garlic powder, and dried oregano. Season with salt. Drop the chicken pieces into the bowl to coat.
3. Heat the avocado oil in a pan and cook the chicken until they are done. Remove from the heat and set aside. (Alternatively, you can skewer the spiced pieces onto a kebab stick and grill over the BBQ, then carefully remove from the skewer sticks.)
4. Toss the salad leaves and cucumber in the salad dressing and top with the cooked chicken pieces. Add the beetroot, onion slices, and parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 716
• Sugar: 9 g
• Fat: 49 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 51 g