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Chicken Shawarma

from Cooking Light

Ingredients

Chicken:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extravirgin 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

Sauce:

  • ½ cup plain 2% reduced-fat Greek yogurt such as Fage
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 garlic clove minced
  • Cooking spray
  • 4 6-inch pitas
  • 1 cup chopped romaine lettuce
  • 8 ¼-inch-thick tomato slices

Instructions

  1. Preheat grill to medium-high heat.
  2. 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. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
  4. 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. 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 ¼ cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.