Home Recipes Chicken Shawarma

Chicken Shawarma

by Erika Nicole Kendall

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 Greek yogurt (such as Fage)
2  tablespoons  tahini
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

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.

To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

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.

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.

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1 comment

Ericka July 30, 2013 - 3:58 PM

Love this recipe!!!

Comments are closed.

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