Chicken Shawarma
- Yield: 4 servings
Ingredients
- Chicken:
- 2tablespoons fresh lemon juice
- 1teaspoon curry powder
- 2teaspoons extra-virgin olive oil
- 1/2teaspoon salt
- 1/2teaspoon ground cumin
- 3cloves garlic, minced
- 1pound skinless, boneless chicken breast halves, cut into 16 (3-inch) strips
- Sauce:
- 1/2cup plain 2% reduced-fat Greek yogurt
- 2tablespoons tahini
- 2teaspoons fresh lemon juice
- 1clove garlic, minced
- Remaining ingredients:
- 4 (6-inch) pitas
- 1cup chopped romaine lettuce
- 8 (1/4-inch-thick) slices tomato
Instructions
- Preheat grill to medium-high heat.
- 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.
- To prepare sauce, combine yogurt and next 3 ingredients, stirring with a whisk.
- Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
- 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.
Recipes reprinted with permission from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling by Cooking Light (Oxmoor House).
Nutritional Info *per serving
- Calories 384
- Fat 9.8g
- Saturated Fat 2.1g
- Polyunsaturated Fat 2.7g
- Monounsaturated Fat 4.1g
- Cholesterol 64mg
- Sodium 614mg
- Carbohydrate 40g
- Fiber 2.5g
- Protein 34.4g
- Calcium 106mg
- Iron 4.3mg