Chicken Shawarma

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As long as I can remember I have enjoyed foods from all over the world. Getting to know different country’s flavor profiles is not only fun but a trip in your palate without the need of a passport. This middle eastern dish is fun, easy and packed with flavor and character!!

Ingredients:

Chicken:

2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 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 sauce
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

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Directions:

Preheat grill to medium-high heat.

To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

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To prepare sauce, combine yogurt and next 4 ingredients (through garlic clove), stirring with a whisk.

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Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

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Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

David Bonom, Cooking Light
July 2008

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