You are here: Home » Recipes » Chicken Shawarma Chicken Shawarma Recipe by Our Cookbook Collection Yield 4 servings A lighter version of a fragrant Middle Eastern chicken dish, served on warm pitas with a tangy yogurt sauce. PrintEmail Ingredients Chicken:2 tablespoons fresh lemon juice1 teaspoon curry powder2 teaspoons extra-virgin olive oil1/2 teaspoon salt1/2 teaspoon ground cumin3 cloves garlic, minced1 pound skinless, boneless chicken breast halves, cut into 16 (3-inch) stripsSauce:1/2 cup plain 2% reduced-fat Greek yogurt2 tablespoons tahini2 teaspoons fresh lemon juice1 clove garlic, mincedRemaining ingredients:4 (6-inch) pitas1 cup chopped romaine lettuce8 (1/4-inch-thick) slices tomato Instructions Preheat grill to medium-high heat. 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. To prepare sauce, combine yogurt and next 3 ingredients, stirring with a whisk. 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. 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).