ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Chicken Shawarma

Spicy Chicken Shawarma

Photo: Randy Mayor; Styling: Leigh Ann Ross

Prep time 20 mins
Yield

4 servings (serving size: 2 stuffed pita halves)

This chicken shawarma is a Middle Eastern version of a gyro and features thin slices of chicken mixed with yogurt and wrapped in pita bread spread with a tahini mixture. The sandwiches are then topped with fresh cucumber, tomato and onion.

Ingredients

  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 5 tablespoons plain low-fat Greek-style yogurt, divided
  • 2 tablespoons fresh lemon juice, divided
  • 3 garlic cloves, minced and divided
  • 1 pound skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 4 (6-inch) pitas, halved
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup prechopped red onion

Nutrition Information

  • calories 402
  • fat 10.7 g
  • satfat 1.9 g
  • monofat 6 g
  • polyfat 2 g
  • protein 36.4 g
  • carbohydrate 40 g
  • fiber 2.1 g
  • cholesterol 67 mg
  • iron 4.1 mg
  • sodium 541 mg
  • calcium 93 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

  2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.