Spicy Chicken Shawarma
This recipe creates a quick and aromatic chicken shawarma. Thinly sliced chicken breast is marinated in a blend of spices, parsley, yogurt, lemon and garlic, then pan fried. It is served in pita halves with a creamy tahini yogurt sauce and a fresh chopped salad of cucumber, tomato and red onion. The dish is perfect for a speedy yet satisfying meal.
Ingredients
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 lb chicken breast halve, boneless, skinless, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6 inch) pita bread, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup prechopped red onion
Method
- In a large bowl, mix the first six ingredients, then stir in 1 tablespoon of yogurt, 1 tablespoon of lemon juice and 2 minced garlic cloves. Add the chicken slices and toss to coat them evenly.
- Warm the olive oil in a large nonstick skillet. Place the chicken mixture into the pan and sauté for 6 minutes, stirring often, until the chicken is browned and cooked through.
- As the chicken cooks, prepare the sauce by combining the remaining 1/4 cup of yogurt, the remaining 1 tablespoon of lemon juice, the last minced garlic clove and the tahini. Stir this mixture until it is smooth.
- Spread 1 1/2 teaspoons of the prepared tahini sauce inside each pita bread half. Evenly portion the cooked chicken among the pita halves.
- Fill each pita half with 1 tablespoon of chopped cucumber, 1 tablespoon of chopped plum tomato and 1 1/2 teaspoons of prechopped red onion.
Nutrition (per serving)
Sodium593900 mg
Recipe details
CategoryChicken
AuthorLakerdog2
