Spicy Chicken Shawarma

So whenever I have something in pita with Greek Yogurt, I automatically think gyro. This is not a gyro. However, I have had Shawarma at the Jerusalem Bakery, and this is closer to that (hence the name).

For some reason, I didn't taste any heat in the spiciness of the title. However it was flavorful and good. We had with Cumin Potatoes. Would definitely have again.

Spicy Chicken Shawarma

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME:20 Minutes
COURSE: Sandwiches

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 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Preparation

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

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

Nutritional Information
Calories: 402; Fat: 10.7g; Saturated fat: 1.9g; Monounsaturated fat: 6g; Polyunsaturated fat: 2g; Protein: 36.4g; Carbohydrate: 40g; Fiber: 2.1g; Cholesterol: 67mg; Iron: 4.1mg; Sodium: 541mg; Calcium: 93mg

Cooking Light APRIL 2010