Chicken Shawarma


 

Joan

TVWBB Platinum Member
Chicken Shawarma
"Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas"

Chicken:
2 TB. fresh lemon juice
1 tsp. curry powder
2 tsp. extra virgin olive oil
3/4 tsp. salt
1/2 tsp. ground cumin
3 garlic cloves, minced
1 lb. skinless, boneless chicken breast, cut into 16 (3") strips

Sauce:
1/2 cup plain regular or 2% reduced-fat Greek yogurt
2 TB. tahini
2 tsp. fresh lemon juice
1/4 tsp. salt
1 garlic clove, minced

Cooking spray
4 (6") pitas
1 cup chopped romaine lettuce
8 (1/4" thick) tomato slices

1. Preheat grill to medium-high heat.
2. 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. Sauce: Combine yogurt and next 4 ingredients, stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12") skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pita 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 lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 TB. sauce.

Source: Cooking Light July 2008
 

Brett-EDH

TVWBB Gold Member
I’d recco this recipe as it’s very traditional in its ingredients and offers a cook indoors method. This one is very inline with Israeli shwarma, which also never combines dairy (yogurt) with meats.


The olive oil in your CI pan is key to promoting the chicken crisping when doing the final cook through. And I also additionally season the sliced chicken when in the CI for more added flavor.

 

 

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