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.

Lia Huber
Recipe by Cooking Light April 2010

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

402 calories; fat 10.7g; saturated fat 1.9g; mono fat 6g; poly fat 2g; protein 36.4g; carbohydrates 40g; fiber 2.1g; cholesterol 67mg; iron 4.1mg; sodium 541mg; calcium 93mg.