Shawarma Chicken with Tomatoes & Toasted Pita
Calories 440kcal, Fat 12.0g, Proteins 41.0g, Carbs 39.0g
- 2 plum tomatoes
- 3 oz scallions
- 1/4 cup(2 oz) sour cream
- 24 oz boneless, skinless chicken breasts
- 1 1/2 Tsp baharat spice blend•
- 4 Mediterranean pitas
- kosher salt
- ground pepper
- white wine vinegar (orapple cider vinegar)
- olive oil
Adapted from dinnerly.com
1. Prep veggies
Core tomatoes, then cut into ¼-inch pieces. Trim ends from ⅔ of the scallions, then thinly slice. In a small bowl, thin sour cream by adding 1 teaspoon water at a time to make a spoonable sauce.
2. Marinate veggie
In a medium bowl, whisk 2 teaspoons vinegar and 4 teaspoons oil. Season with a pinch each salt and pepper. Add tomatoes and scallions to bowl, stir to coat. Set aside.
3. Season chicken
Pat chicken dry, then pound to an even ¼-inch thickness, if necessary. Lightly rub with oil. Season all over with 1 ½ teaspoons baharat spice blend, 1 teaspoon salt, and a few grinds pepper, patting to help the seasoning adhere.
4. Cook chicken
Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken until lightly browned and cooked through, about 3 minutes per side. Transfer chicken to plates, and wipe out skillet.
5. Warm pitas & serve
Brush pitas all over with oil. Return the same skillet to medium-high heat. Working one at a time, transfer pita to skillet and cook over medium-high until lightly browned and warm, about 15 seconds per side. Cut pitas into quarters. Serve chicken with marinated tomatoes, pita triangles, and sour cream. Enjoy!
6. Spice it up!
Go ahead and hit your chicken with some of your favorite hot sauce to spice it up a bit.