Set Yourself Straight in the New Year with Chicken Shawarma with Israeli Salad

It’s about that time of the year when I start to realize that eating cookies for every meal probably isn’t the best idea. I’m ready to rock the New Year and where my plans for health and wellness offset my poor holiday eating decisions from the last month. I want to say that I did a decent job of not overindulging this year but it certainly is time to clean up my diet and incorporate more vegetables into my meals. One of my favorite go-to ‘fresh’ meals is Chicken Shawarma with Israeli Salad and it’s the perfect thing to meal-prep for your lunches!

I’m the type of person that will grill throughout the year, even if it’s freezing outside. I do live in Wisconsin, after all. If you’re not one for grilling, you can also make the chicken for this dish in your broiler. Litehouse just launched a brand new organic Lemon Herb dressing that is perfect for the Israeli salad served alongside of the chicken. This dressing features a crisp, bright taste of lemon with hints of herbs to make the Israeli salad fresh and delicious.

Israeli Salad with Litehouse Organic Lemon Herb Dressing

I love to pair the chicken and salad with a few wedges of naan bread to finish the meal. Sometimes I wrap the chicken and the salad in the naan bread and eat it as a wrap. You can enjoy this meal however you like, even paired with a side of rice.

If you’re starting to think about the changes you’d like to make in regards to health and fitness in the new year, then you should incorporate this Chicken Shawarma with Israeli Salad into your meal planning. It’s low in fat and calories and the new Organic Lemon Herb dressing has only 50 calories per serving. This is a win-win situation! Check out these other fresh recipes too:

Sesame Ginger Lettuce Cups

Sriracha Lime Salmon and Cucumber Salad

Chimichurri Chickpea Salad

Chicken Shawarma with Israeli Salad

Serves 4 | Finish in 1 hour 30 mintues plus

Your favorite middle-eastern flavors in the form of a delicious well rounded New Year's approved dinner!


  • 2 lb. organic boneless, skinless Chicken Thighs
  • 2 tbsp. Organic Ground Cumin
  • 2 tbsp. Organic Ground Coriander
  • 8 Organic Garlic Cloves, minced
  • 2 tsp. Salt
  • 6 tbsp. Olive Oil
  • ¼ tsp. Organic Cayenne
  • 2 tsp. Organic Turmeric
  • 1 tsp. Organic Ground Ginger
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Allspice
  • 2 large Organic Tomatoes, diced
  • 1 Organic English Cucumber
  • ½ medium Organic Red Onion
  • 1 Organic Red Bell Pepper
  • 1 Organic Yellow Bell Pepper
  • ½ c. Organic Fresh Herbs (parsley, mint, cilantro)
  • 1/3 c. Litehouse® Organic Lemon Herb Dressing
  • Organic Naan bread or Organic Rice, to serve


  1. Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste. Rub chicken on all sides with the marinade and let sit for at least 1 hour or up to 24 hours.
  2. Preheat grill to medium high heat. Cook chicken until internal temperature reaches 165°F. Alternatively, cook chicken in the broiler.
  3. Prepare the salad by chopping the cucumber, onion, red and yellow pepper and herbs into a very small fine dice. Add in the diced tomatoes and the dressing. Toss to combine.
  4. Serve the salad alongside of the chicken and naan bread or rice if desired.

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