Spicy Chicken Shawarma

By bobcat

Ingredients

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

Preparation

Step 1

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

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining lemon juice, remaining clove of garlic 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, tomato, and 1 1/2 teaspoons onion.

Serves 4.