Oh Greek food. We love it. When I was pregnant, we went to this local Greek place called The Purple Cafe at least once a week and every November we go downtown for Greek Fest mainly just to eat. I always get the same thing… falafel and hummus. Because I really am that boring.

A few years ago a friend took me to another Greek place (I swear Mobile has more Greek restaurants than anything) and she just raved and raved about the chicken shawarma. I tried it, loved it, and have been wanting it since then. I was just too scared to make it.

It was so easy though. I hardest part was forking over the $8 for a jar of tahini which by the way, looks absolutely disgusting in the jar. Like a super runny natural peanut butter. Gross.

The sauce was awesome! As I was making it, I was really wishing I’d bought a cucumber so I could make a tzatziki sauce but once it sat for awhile it was delicious! I totally expected my husband to turn his nose up at it, but he slathered his pitas in it!

I made mine kind of like a salad on top of a pita, husband stuffed his pitas, and Landon ate all the components separately. There’s no wrong way to do it!

PS, whole wheat pita recipe coming soon!

Chicken Shawarma
from Cooking Light

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
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

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.

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