Spicy Chicken Shawarma

Photo: Randy Mayor; Styling: Leigh Ann Ross

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 tahini.  The sandwiches are then topped with fresh cucumber, tomato and onion.

Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 10.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 36.4g
  • Carbohydrate: 40g
  • Fiber: 2.1g
  • Cholesterol: 67mg
  • Iron: 4.1mg
  • Sodium: 541mg
  • Calcium: 93mg

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

Preparation

  1. 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. 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.
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