Chicken Shawarma

by Melissa on March 9, 2009

I had never heard of Chicken Shawarma when I saw this recipe, but I was intrigued by the ingredients and decided to give it a try. I am so glad I did! The spicy, garlicky chicken pairs perfectly with the creamy yogurt sauce. Served with lettuce and tomato on a pita pocket, this makes for a filling, but light dinner.


Chicken Shawarma

  • Chicken:
  • 2  tablespoons  fresh lemon juice
  • 1  teaspoon  curry powder
  • 2  teaspoons  extra virgin olive oil
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 4 garlic cloves, minced
  • 1  pound  skinless, boneless chicken breast, cut into 16 (3-inch) strips
  • Sauce:
  • 1/2  cup  plain 2% reduced-fat Greek yogurt (such as Fage)
  • 2  tablespoons  tahini
  • 2  teaspoons  fresh lemon juice
  • 1/4  teaspoon  salt
  • 1  garlic clove, minced
  • Remaining ingredients:
  • 4  (6-inch) pitas
  • 1  cup  chopped romaine or iceburg lettuce
  • 8  (1/4-inch-thick) tomato slices

To make the chicken, combine first 6 ingredients in a medium bowl. Add chicken to the bowl and toss well to coat. Let stand at room temperature 20 minutes. Meanwhile, combine sauce ingredients in a small bowl, stirring with a whisk. Refrigerate sauce until ready to serve.

Heat a medium saute pan over medium heat. Add the chicken and cook until no longer pink, about 10 minutes. Alternatively, the chicken can be grilled.

Heat the pitas on a grill pan or outdoor grill until lightly toasted. To assemble: Spread each pita with 2 tablespoons of the yogurt sauce, top with 1/4 cup lettuce and 2 slices of tomato. Top with 4 pieces of chicken.

Source: Adapted from Cooking Light, as seen on Erin’s Eats.

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{ 3 comments… read them below or add one }

Liz March 9, 2009 at 2:13 pm

THis looks great! I am going to make it soon!


snooky doodle March 9, 2009 at 4:06 pm

Nice for dinner! Looks delicious


Joelen March 10, 2009 at 9:29 am

This looks delicious! I love the flavor of shawarma and this recipe looks great!


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