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Chicken Shawarma with Israeli Salad Recipe

January 3, 2018 April Preisler
1 hour 30 minutes
Serves: 4
Towering bowl of 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.

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 this other fresh recipe too:

Chimichurri Chickpea Salad

Chicken Shawarma with Israeli Salad Recipe

January 3, 2018 April Preisler
1 hour 30 minutes
Serves: 4

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

Large bowls of Chicken Shawarma with Israeli Salad
  • 2 lbsorganic boneless, skinless Chicken Thighs
  • 2 tbspOrganic Ground Cumin
  • 2 tbspOrganic Ground Coriander
  • 8 clovesOrganic Garlic, minced
  • 2 tspSalt
  • 6 tbspOlive Oil
  • ¼ tspOrganic Cayenne
  • 2 tspOrganic Turmeric
  • 1 tspOrganic Ground Ginger
  • 1 tspGround Black Pepper
  • 2 tspAllspice
  • 2 ealarge Organic Tomatoes, diced
  • 1 eaOrganic English Cucumber
  • ½ eamedium Organic Red Onion
  • 1 eaOrganic Red Bell Pepper
  • 1 eaOrganic Yellow Bell Pepper
  • ½ cupOrganic Fresh Herbs (parsley, mint, cilantro)
  • ⅓ cupLitehouse® Organic Lemon Herb Dressing
  • To Serve:
  • 1 eaOrganic Naan bread or Organic Rice


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.Preheat grill to medium high heat. Cook chicken until internal temperature reaches 165°F. Alternatively, cook chicken in the broiler.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.Serve the salad alongside of the chicken and naan bread or rice if desired.

Litehouse products used

Organic Lemon Herb

Dressing & Vinaigrette
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