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.
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
How to Make It
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.
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.
Tahini is in most supermarkets, but it can be hard to locate, try asking an employee... I couldn't find it at my supermarket until I asked... it was in a weird place I wouldn't have thought of (by the pickles or something, I think, it was a while back). You can also use it to make hummus.
This recipe was delicious! It was my first try at chicken shawarma and it was a success! I added some honey to the greek yogurt mixture to soften the bite. I also served it in whole wheat pita pockets, and made a gluten-free version by serving it on gluten-free flatbread. I plan use the leftover chicken to make a Mediterranean salad for lunch tomorrow!
This recipe was incredible and quite simple. It was the perfect meal for a very hot day...light and fresh.
We used hummus as an additional sauce and a little bit of goat cheese. This recipe will definitely be thrown into the rotation.
This was easy and satisfying. I made a slight error in preparing this recipe. I used all 5 tablespoons of greek yogurt for the marinade. It did not matter. I had to increase the heat on the stove in order to brown the chicken thoroughly after the liquid evaporated. I also cut the red pepper flakes in half for my children. I will make this again.
Really enjoyed this recipe for a weekend lunch! A few changes to ensure max flavor: 1) used 2 tbsp of greek yogurt in the chicken marinade and let the mix rest at room temp while I heated up the pan / oven; 2) Used prepared hummus (not tahini) in the sauce (canned in Intl Aisle at major food stores) and added some additional cumin, corriander and salt to the sauce to give flavor; 3) toasted my pitas in the oven (Broil on High 1-2 min each side) 4) used 1 whole elephant garlic clove (half with chicken & half with sauce). Overall results = excellent, filling and light. Would absolutely make again and again for summer weekend lunches (though probably not fanciful or elegant enough for dinner or company); total time was ~25 minutes including chopping of the veggies and mixing the sauce (do these while chicken cooks). Something a little different than your traditional American food and we loved the deviation from our "norm." Served with sliced cold watermelon; excellent! Enjoy!
Easy and delicious. Agree with the other reviewer's comment that I'd had more crushed red pepper next time to add more kick. I will also be more liberal with the tahini mixture in each pita. And I'll go heavier on the yogurt when I make the mixture in order to add more moisture/lightness to the sauce and the overall pita sandwich.