Description
Low FODMAP chicken shawarma with homemade seasoning mix and yoghurt sauce. Enjoying a shawarma pita, but then low FODMAP. With gluten-free option.
Ingredients
Scale
- 4 gluten-free pita’s or spelt pita’s
- 400 g chicken breast
- iceberg lettuce
- 2 tomatoes
- 1 bell pepper
For the shoarma spices
- (I did this without measuring, I will give the proportions of the different spices, but you can best decide for yourself how much of the mixture you want to make)
- 2 x black pepper
- 2 x ground turmeric
- 2 x ground ginger
- 2 x paprika powder
- 2x cumin seed
- 1 x salt
- 1 x red pepper
- 1 x nutmeg
- 1 x dried parsley
- 1 x cinnamon
- 2 tablespoons of olive oil
- For the yoghurt dressing
- 6 tablespoons of (lactose-free) yoghurt
- pepper
- salt
- dried parsley
- a splash of lemon juice
Instructions
- Mix all spices together and add the olive oil. Cut the chicken breast into strips and put them in a bowl. Add the spices mixture and mix this together well. Leave the chicken to marinate a bit.
- In the meantime cut the tomatoes and the bell pepper in small pieces and cut some iceberg lettuce in strips.
- Pre-heat the oven to 200 degrees Celsius (or according to the instructions on the package of the pita bread) and bake the pita’s
- Heat some olive oil in a pan and bake the chicken while continuously stirring it through. Add the pieces of bell pepper and bake this too.
- In the meantime, you can make the yoghurt dressing by adding all ingredients together in a bowl and mixing it together.
- Put some lettuce and tomato in the pita’s, add the chicken mixture and serve with the yoghurt dressing. Goes very well with some baked potatoes!
- I also ate a low FODMAP bbq sauce with it, you can buy this in the supermarket. Make sure to check the ingredients and avoid sauces with high FODMAP ingredients such as garlic and onion.
- Prep Time: 30 min