clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP Shawarma Plate

  • Author: Amy Agur
  • Total Time: 50 min
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Packed with savoury flavour, this low FODMAP chicken shawarma plate will have a permanent place on your weekly menu!



Shawarma Chicken

  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne
  • 1/4 tsp ground allspice
  • pinch nutmeg
  • 1 lb boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
Yogurt Sauce
  • 1/2 cup lactose-free plain yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tsp dried dill
  • 1/2 tsp honey
Mujadara Rice
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 1 tsp salt
  • freshly ground pepper to taste
  • 2 + 1/4 cups water
  • 2 cups brown basmati rice
  • 1 cup leeks – green part only, diced
  • 2 tbsp vegetable oil
  • 1/2 cup canned lentils, drained


Shawarma Chicken

  1. Preheat your oven to 450 ℉ and line a baking sheet with parchment paper.
  2. Combine the shawarma spices in a small dish. Add the chicken thighs to a large bowl and season with 1 tbsp of the shawarma spice. Toss to coat evenly. 
  3. Heat a large frying pan over medium heat. Heat up your vegetable oil and add the chicken thighs, browning on each side for 3 – 4 minutes. 
  4. Transfer the chicken thighs to the prepared baking sheet and bake until cooked through (about 10 – 12 minutes). Slice into small pieces and serve with rice and a garden salad.  
Yogurt Sauce
  1. Combine the yogurt, lemon juice, dill and honey in a small dish. Cover and refrigerate until ready to serve. 
Mujadara Rice
  1. Add bay leaves, cumin, salt, and pepper to the water and bring to a boil. Add your rice and cook according to the package instructions. 
  2. While the rice is cooking, heat a large frying pan over medium-low heat. Warm up your oil and add the leeks. Cook on medium-low heat until the leeks are tender and beginning to carmelize. Transfer them to a plate lined with paper towel. Sprinkle the onions with a little salt to make them crisp up as they cool down. 
  3. Once the rice is cooked, stir in the rinsed lentils and the carmelized leeks and cover the pot with a tea towel and replace the lid. Let the rice sit for 10 more minutes. Fluff with a fork and serve warm. 


Recommended low FODMAP serving – 1/4 shawarma, 1/2 cup rice, and 2 tbsp yogurt sauce per sitting.

You can speed up the rice by preparing it in a rice cooker. Just add the spices, water, and rice and cook according to your rice cookers instructions, then continue with the remaining steps.

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: lunch, dinner

Keywords: low FODMAP shawarma, low FODMAP chicken shawarma, low FODMAP shawarma plate, gluten-free shawarma plate