Chicken Shwarma



I was craving something Greek when I came across this recipe on Erin’s site. This originated from Cooking Light and Erin adapted it. I changed it a bit as well but it’s an easy recipe to play with. This is a delicious, light, & fresh way to use your grill.






Chicken Shwarma


Chicken:


2 tablespoons fresh lemon juice


1 teaspoon curry powder


2 teaspoons extra virgin olive oil


3/4 teaspoon salt


1/2 teaspoon ground cumin


3 garlic cloves, minced


1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips


Sauce:


1/2 cup plain 2% reduced-fat Greek yogurt


2 tablespoons tahini


2 teaspoons fresh lemon juice


1/4 teaspoon salt


1 garlic clove, minced


Remaining ingredients:


Cooking spray


4 (6-inch) pitas


Sliced tomatoes & cucumbers


Chopped Greek olives


Feta Cheese


Preheat grill to medium-high heat.




To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

To prepare sauce, combine yogurt and next 4 ingredients, stirring with a whisk.


Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Place pitas on grill rack; grill 1 minute on each side or until lightly toasted.







To serve, just load your pitas with the meat, vegetables, & cheese to your liking and then top with the sauce. Yummy!!



 


 



 

3 comments:

  1. I always order this at our local Middle Eastern Deli but I've never tried making it myself. Yours looks totally awesome!

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  2. I just love shawarma, though I've never made it with curry. Looks really delicious!

    ReplyDelete
  3. What a great twist to use curry on the chicken. You've successfully got me craving mediterranean food now :)

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