Spicy Chicken Shawarma

By Reen

Ingredients

• 2 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/8 tsp ground coriander
• 5 tbsp plain low-fat greek style yogurt, divided
• 2 tbsp fresh lemon juice, divided
• 3 garlic cloves minced and divided
• 1 pound boneless, skinless chicken breast thinly sliced
• 2 tbsp evoo
• 1 tbsp tahini
• 4 (6-in) pitas halved
• 1/2 cup chopped cucumber
• 1/2 cup chopped plum tomatoes
• 1/4 cup prechopped red onion

Details

Servings 4

Preparation

Step 1

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

2. While chicken cooks, combing remaining 1/4 cup yogurt, remaining 1 tbsp lemon juice, remaining 1 garlic clove and tahini, stirring well. Spread 1.5 tsp tahini mixture inside each pita half, divide chicken evenly among pita halves. Fill each pita with half with 1 tbsp cucumber, 1 tbsp tomato and 1.5 tsp onion

Yield: 4 servings
serving size: 2 stuffed pita halves