Chicken Shawarma with Green Beans and Zucchini

By lkalemba

8 points each sandwich for Weight Watchers.

Ingredients

• 1 lb zucchini, sliced 1/4 inch thick
• 1/2 lb green bean
• 1/2 cup extra virgin olive oil
• kosher salt
• 1 1/2 tsp ground allspice
• 1 1/2 tsp ground black pepper
• 1/2 tsp ground white pepper
• 1/4 tsp cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 6 skinless boneless chicken thighs
• 1 clove garlic, minced
• 1 cup plain fat-free yogurt
• 2 Tbsp fresh lemon juice
• 6 6-inch pitas, split horizontally
• 1/2 small red onion, thinly sliced

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from kitchendaily.com

Preparation

Step 1

1. Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil. Rub the spice paste all over the chicken and season with salt. Arrange the chicken on another baking sheet.

2. Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes, until the vegetables are tender and the chicken is nearly cooked through. Remove the vegetables. Preheat the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.

3. Meanwhile, heat the remaining 1/4 cup of olive oil in a small skillet. Add the garlic and cook over moderate heat until lightly browned, about 30 seconds. Remove from the heat and whisk in the yogurt and lemon juice; season with salt.

5. Heat a griddle over moderately high heat. Cook the rolls seam side down until golden and crisp, about 2 minutes. Turn and toast the other side. Cut each roll in half and serve with the remaining yogurt sauce.