Shawarma Chicken with Lemon – Basil Vinaigrette

Ingredients

• 2.0 tbsp. (1.0 oz / 28g) extra virgin olive oil
• 16.0 oz (454g) free-range chicken breast, sliced into small strips
• 3.0 cloves (0.5 oz / 15g) garlic, minced
• 2.0 tbsp. (1.0 oz / 30g) freshly squeezed lemon juice
• 0.25 tsp. (0.02 oz / 0.5g) ground coriander
• 0.5 tsp. (0.05 oz / 1.5g) ground cumin
• 1.0 tsp. (0.1 oz / 3g) curry powder
• 0.75 tsp. (0.15 oz / 4.5g) sea salt

Fresh Shawarma Chicken Salad Base Ingredients

• 1.0 medium avocado (5.3 oz / 150g), sliced
• 1.0 cup (1.0 oz / 28g) roughly torn fresh basil leaves
• 1.0 cup (5.3 oz / 150g) halved cherry tomatoes
• 6.0 cups (6.0 oz / 170g) spring greens

Lemon-Basil Vinaigrette for Shawarma Chicken

• 1.0 clove (0.16 oz / 4.5g) garlic, smashed
• 1.0 cup (1.0 oz / 28g) fresh basil leaves
• 5.0 tbsp. (2.5 oz / 70g) extra virgin olive oil
• 2.0 tbsp. (1.0 oz / 30g) freshly squeezed lemon juice
• 0.5 tsp. (0.1 oz / 3g) sea salt

Step-by-Step Directions

1. Whisk together 2.0 tbsp. (1.0 oz / 30g) lemon juice, 2.0 tbsp. (1.0 oz / 28g) extra virgin olive oil, 0.25 tsp. (0.02 oz / 0.5g) coriander, 0.5 tsp. (0.05 oz / 1.5g) cumin, 1.0 tsp. (0.1 oz / 3g) curry powder, 3.0 cloves (0.5 oz / 15g) minced garlic, and 0.75 tsp. (0.15 oz / 4.5g) sea salt in a bowl until well combined.
2. Combine the marinade with 16.0 oz (454g) chicken strips in a sealable container; refrigerate, covered, for at least 20 minutes to infuse the Shawarma Chicken flavor.
3. When ready, heat a skillet over medium-high heat and add a small amount of extra virgin olive oil; add the marinated Shawarma Chicken and cook, turning regularly, for about 8 minutes or until juices run clear.
4. Meanwhile, make the vinaigrette: in a blender or food processor, blend 2.0 tbsp. (1.0 oz / 30g) lemon juice, 1.0 clove (0.16 oz / 4.5g) garlic, 1.0 cup (1.0 oz / 28g) fresh basil, and 0.5 tsp. (0.1 oz / 3g) sea salt until smooth. Slowly add 5.0 tbsp. (2.5 oz / 70g) extra virgin olive oil and continue blending until well combined; set aside.
5. Make the salad: in a large serving bowl, toss the 6.0 cups (6.0 oz / 170g) spring greens with a pinch of salt and pepper; top with the cooked Shawarma Chicken, 1.0 sliced avocado (5.3 oz / 150g), 1.0 cup (5.3 oz / 150g) halved cherry tomatoes, and 1.0 cup (1.0 oz / 28g) torn basil leaves.
6. Drizzle the entire Shawarma Chicken salad generously with the homemade lemon-basil vinaigrette and enjoy!

Nutritional Information

(Approximate values per serving, based on 4 total servings)

• Calories: 470 kcal
• Carbohydrates: 9g (Net Carbs: 4g)
• Protein: 37g
• Fat: 34g

Pro Tips

• Maximize the Marinade: While 20 minutes is the minimum, letting your Shawarma Chicken marinate for 2 to 4 hours in the fridge allows the coriander, cumin, and curry powder to deeply tenderize and flavor the meat.
• Achieve the Perfect Sear: Authentic shawarma is roasted on a spit to get those crispy edges. To replicate this at home without special equipment, make sure your skillet is incredibly hot before adding the chicken, and avoid overcrowding the pan. Searing locks in the juices and creates that signature crust.
• Embrace the Healthy Fats: The generous use of extra virgin olive oil and fresh avocado isn't just for flavor; it provides an excellent source of healthy fats that keeps you feeling full and energized, making this an ideal dish for those who know that eating good fats is key to beating cravings.
• Blend the Vinaigrette Fresh: Always use fresh basil rather than dried for the Lemon-Basil Vinaigrette. Blending the garlic and lemon juice first before emulsifying the olive oil helps mellow the garlic's raw bite and yields a smoother, richer dressing.

Frequently Asked Questions (FAQ)

Is this Shawarma Chicken recipe keto-friendly? Yes! This Shawarma Chicken salad is naturally low in carbohydrates and rich in high-quality proteins and healthy fats. With only about 4 grams of net carbs per serving, it fits perfectly into a ketogenic or low-carb lifestyle while delivering massive flavor.

Can I meal prep this Shawarma Chicken ahead of time? Absolutely. You can cook the Shawarma Chicken in advance and store it in an airtight container in the fridge for up to 4 days. Keep the Lemon-Basil Vinaigrette in a separate mason jar, and only dress the salad right before serving to prevent the spring greens from getting soggy.

Can I use chicken thighs instead of chicken breast? Yes, boneless, skinless chicken thighs make an excellent substitute for chicken breast in this recipe. Because thighs naturally have a slightly higher fat content, they remain incredibly juicy when seared and carry the bold Middle Eastern spices of the Shawarma Chicken marinade beautifully.

What else can I use the Lemon-Basil Vinaigrette for? This vibrant, herbaceous dressing is highly versatile. Beyond this Shawarma Chicken salad, it makes a fantastic marinade for grilled white fish, a zesty sauce for roasted vegetables, or a flavorful drizzle over a simple cucumber and feta salad.