Spicy Chicken Shawarma

By Shash

Nutritional Information

Calories:
402
Fat:
10.7g (sat 1.9g,mono 6g,poly 2g)
Protein:
36.4g
Carbohydrate:
40g
Fiber:
2.1g
Cholesterol:
67mg
Iron:
4.1mg
Sodium:
541mg
Calcium:
93mg

Ingredients

• 2 * 2 tablespoons finely chopped fresh parsley
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon crushed red pepper
• 1/4 * 1/4 teaspoon ground ginger
• 1/4 * 1/4 teaspoon ground cumin
• 1/8 * 1/8 teaspoon ground coriander
• 5 * 5 tablespoons plain low-fat Greek-style yogurt, divided
• 2 * 2 tablespoons fresh lemon juice, divided
• 3 * 3 garlic cloves, minced and divided
• 1 * 1 pound skinless, boneless chicken breast halves, thinly sliced
• 2 * 2 tablespoons extra-virgin olive oil
• 1 * 1 tablespoon tahini
• 4 * 4 (6-inch) pitas, halved
• 1/2 * 1/2 cup chopped cucumber
• 1/2 * 1/2 cup chopped plum tomato
• 1/4 * 1/4 cup prechopped red onion

Details

Servings 4

Preparation

Step 1

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.