Grilled Chicken Shwarma

By courtneyepowell

Ingredients

• 1 Lb boneless, skinless chicken breasts, sliced thin
• 1 Tbsp curry powder
• 2 Tbsp lemon, juiced and divided
• 1 Tsp ground cumin
• 1 Tbsp olive oil
• 3 garlic cloves, minced and divided
• 1/4 Tsp salt
• 1/4 Tsp black pepper
• 1/2 cup(s) plain Greek yogurt
• 2 Tbsp tahini
• 1/2 Tsp Tabasco Sauce
• 4 pita pockets
• 1 cup(s) lettuce, chopped
• 1 cup(s) tomatoes, chopped
• 1/4 cup(s) whole dill pickles, chopped

Details

Servings 4
Adapted from heb.com

Preparation

Step 1

Combine chicken, curry powder, juice of 1 lemon, ground cumin, olive oil, 2 minced garlic cloves, salt and black pepper in a zip‑close bag and marinate 30 minutes.

Preheat grill to medium‑high heat.

For the sauce, combine yogurt, tahini, Tabasco sauce and remaining lemon juice and minced garlic. Stir well.

Place chicken on grill and cook 4 minutes per side.

Remove chicken and slice thin.

Place pitas on grill 1 minute per side.

Place pita onto plate and top with chicken, sauce, lettuce, tomato and pickles.