Homemade Chicken Shawarma

Chicken Shawarma at Home by aurorameyer.com
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.

Homemade Chicken Shawarma by aurorameyer.com

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.

Print Recipe
Homemade Chicken Shawarma
Servings
Ingredients
Servings
Ingredients
Instructions
  1. We made the sauce first so we could use the left over Greek yogurt in the chicken marinade. Combine yogurt and next 4 sauce ingredients (through 1 garlic clove), stirring with a whisk.
  2. To prepare chicken, combine the first 6 ingredients in a zip-top bag.
  3. Add chicken.
  4. Toss well to coat.
  5. Let stand at room temperature or at least 20 minutes.
  6. Heat a skillet to medium-high heat.
  7. Remove the chicken strips and add them to the skillet.
  8. Cook about 10 minutes until cooked through. Serve immediately on a homemade pita and lettuce, tomato slices, red onion and sauce.