chicken-shawarma

Serves: 4 Edit

Yields: 4 servings

Total Time: 45 min

Prep Time: 45 min

 

Ingredients

  • 1 cup(s) shredded English cucumber
  • 1/4 cup(s) low-fat plain yogurt
  • 3 tablespoon(s) tahini
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) salt, divided
  • 1 tablespoon(s) garlic powder
  • 1 teaspoon(s) curry powder
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 pound(s) boneless, skinless chicken breast, trimmed
  • 1 tablespoon(s) canola oil
  • 4 6-inch whole-wheat pita breads or lavash
  • 1 medium tomato, chopped
  • 2 cup(s) thinly sliced romaine lettuce

Directions

  1. Preheat grill to medium.
  2. Stir cucumber, yogurt, tahini, lemon juice, and 1/4 teaspoon salt together in a medium bowl. Set aside.
  3. Combine garlic powder, curry powder, pepper, and the remaining 1/4 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tablespoon oil and toss to combine.
  4. Grill the chicken, turning once, until cooked through, about 2 minutes per side.
  5. To serve, spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-fourth of the chicken, tomato, and lettuce. Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.