Homemade Chicken Shawarma

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J recently found the most amazing chicken shawarma recipe originally from David Bonom, Cooking Light July 2008. It’s perfect with our homemade pitas.

Ingredients:
about 1 pound chicken breast (we used boneless, skinless) cut into 16 (3-inch) strips
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil + 2 tablespoons olive oil for the skillet
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced (or more)
2-3 tablespoons Greek yogurt

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

Directions:
We made the sauce first so we could use the left over Greek yogurt in the chicken marinade. Combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.  To prepare chicken, combine first 6 ingredients in a a zip top bag. Add chicken. Toss well to coat. Let stand at room temperature or at least 20 minutes. Heat a skillet to medium-high heat. Dump the chicken strips into the skillet. Cook about 10 minutes until cooked through. Serve immediately on a homemade pita with lettuce, tomato slices, red onion and sauce.

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My opinion:
Two of these sandwiches is more than enough for an adult. It’s filling and tasty and I always wish there were even more leftovers for lunch the next day.

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