Chicken Shawarma
chicken breast, lettuce, lemon juice, tahini, garlic, curry
Ingredients
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 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 Cooking spray 4 (6-inch) pitas 1 cup chopped romaine lettuce 8 (1/4-inch-thick) tomato slices
Directions for Chicken Shawarma Recipe
1. Preheat grill to medium-high heat. 2. 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. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk. 4. 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. 5. 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.
Read the full directions on MyRecipes.com
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