Chicken Shawarma

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.

You may also like:

• Pineapple Chicken Salad
• Caramelized Onion Chicken

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