Spicy Chicken Shawarma


 

Joan

TVWBB Emerald Member
This recipe is cooked inside. Just a little bit different than the other one.

Spicy Chicken Shawarma

2 TB. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp crushed red pepper
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/8 tsp. ground coriander
5 TB. plain low-fat Greek style yogurt, divided
2 TB. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lb. skinless, boneless chicken breast halves, thinly slice
2 TB. extra virgin olive oil
1 TB. tahini
4 (6") pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup chopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 TB. yogurt, 1 TB. juice and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large non-stick skillet over medium-high heat. Add chicken mixture to pan; saute 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 TB. lemon juice, remaining 1 garlic clove and tahini, stirring well. Spread 1 1/2 tsp. tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 TB. cucumber, 1 TB. tomato and 1 1/2 tsp. onion.

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