Chicken Shawarma

  • Yield 4 servings

A lighter version of a fragrant Middle Eastern chicken dish, served on warm pitas with a tangy yogurt sauce.



2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 16 (3-inch) strips
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1 clove garlic, minced
Remaining ingredients:
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) slices tomato


  1.  Preheat grill to medium-high heat.
  2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  3. To prepare sauce, combine yogurt and next 3 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; grill 4 minutes on each side or until done.
  5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1⁄4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Recipes reprinted with permission from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling by Cooking Light (Oxmoor House).



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