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
"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