Chicken Schawarma

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Chicken Schawarma
Servings
Ingredients
CHICKEN
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • 2 tsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3 garlic cloves minced
  • 1 lb boneless free range chicken breast cut into 16 3 inch strips
SAUCE
  • 1/2 cup plain Greek yogurt like Fage
  • 2 tbsp Tahini
  • 2 tsp lemon juice
  • 1 clove garlic minced
REMAINING INGREDIENTS
  • Cooking Spray
  • 4 6 inch pitas
  • 1 cup chopped romaine lettuce
  • 8 1/4 inch thick tomato slices
Servings
Ingredients
CHICKEN
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • 2 tsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3 garlic cloves minced
  • 1 lb boneless free range chicken breast cut into 16 3 inch strips
SAUCE
  • 1/2 cup plain Greek yogurt like Fage
  • 2 tbsp Tahini
  • 2 tsp lemon juice
  • 1 clove garlic minced
REMAINING INGREDIENTS
  • Cooking Spray
  • 4 6 inch pitas
  • 1 cup chopped romaine lettuce
  • 8 1/4 inch thick tomato slices
Instructions
  1. Preheat grill to medium high heat
  2. Prepare chicken: combine first 6 ingredients in medium bowl. Add chicken to bowl, toss well to coat; Let stand at room temperature 20 minutes
  3. Sauce: Combine yogurt and next 4 ingredients, stirring with a whisk
  4. Thread 2 chicken strips onto each of 8 12 inch skewers. Place kebabs on grill rack coated with cooking spray and grill 4 minutes on each side or until done.
  5. Place pitas on grill rack; grill 1 minute on each side until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/3 cup lettuce and 2 tomato slices; top each serving with 4 chickenpieces; drizzle each serving with 2 Tbsp sauce.
Recipe Notes

Recipe from Cooking Light magazine

Photo: Randy Mayor; Styling: Jan Gautro

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