A dish that is rather new to me is chicken Shawarma. I had not heard of it until I came across this recipe in Cooking Light. According to Wikipedia, this is a Middle Eastern dish. This dish is basically marinated chicken bits served on pitas with tomatoes, lettuce and a delicious yogurt sauce. The chicken gets a lot of its flavor from seasonings such as garlic, cumin and curry powder. The process is very simple. The chicken is first sliced into strips, then marinated and grilled. If you don’t have a grill an indoor grill pan or even the broiler would probably work just fine. I personally used whole wheat pitas and did not care for the flavor of them myself. If you are looking to try something different, I recommend giving this a try. Enjoy.
- Marinade –
- 1lb boneless skinless chicken breasts (sliced into strips)
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 2 teaspoons extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- 3 garlic cloves (minced)
- ½ cup plain reduced-fat Greek yogurt
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice
- 1 garlic clove (minced)
- 4 (6 inches) pitas
- 1 cup romaine lettuce (chopped)
- 2 tomatoes (diced)
- In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic.
- Add chicken and toss to coat. Let sit at room temperature for 20 minutes.
- To prepare the sauce- In a small bowl whisk together yogurt, tahini, lemon juice, and 1 minced garlic clove. Set aside.
- Spray grill grates with cooking spray and Pre-heat the outdoor grill. Thread chicken onto skewers and place onto the grill. Grill for 4 minutes on each side or until chicken is fully cooked.
- Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add the dressing.