Chicken Shawarma

Recipe Courtesy Of: 
Adapted from: Cooking Light July 2008

Makes 4 servings

For the Chicken: 
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
¾ teaspoon salt
½  teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips 

For the Sauce:
½ cup plain 2% Greek yogurt 
2 tablespoons tahini
2 teaspoons fresh lemon juice
¼ teaspoon salt
1 garlic clove, minced

For the Pita:

4 (6-inch) pitas
1 cup romaine lettuce, cut into chiffonade
8 (¼ inch-thick) tomato slices


1.    Preheat grill to medium-high heat.
2.    Prepare chicken: combine lemon juice, curry powder, olive oil, salt, cumin and garlic in a medium bowl. 
3.    Add chicken to bowl; toss well to coat. 
4.    Let stand at room temperature 20 minutes.
5.    In a separate bowl, combine yogurt, tahini, lemon juice, salt and garlic, stirring together with a whisk.
6.    Place chicken on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
7.    Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. 
8.    Place 1 pita on each of 4 plates; 
9.    Top each serving with lettuce, tomato, chicken and drizzle with sauce.


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