Chicken Shawarma
Chicken Shawarma

Chicken Shawarma

Category

Region: Middle Eastern
Rating: 8/10

Serve with Tahini Sauce

Yields1 Serving
 3 chicken breast
 2 cloves garlic
 ½ cup yogurt
 1 tbsp vinegar
 1 tbsp olive oil
 1 tsp cumin
 2 tsp coriander
 ½ tsp turmeric
 ½ tsp ground cardamom
 1 pinch ground allspice
 1 pinch cayenne
 salt and pepper
 2 tsp lemon juice
 4 pita breads
 ½ cucumber (diced)
 1 tomato (diced)
 ½ small red onion (thinly sliced)
 fresh parsley (chopped)
 1 tahini sauce
1

Preheat BBQ to medium-high.

2

Place chicken into a large re-sealable plastic bag. Whisk together garlic, yogurt, vinegar, olive oil, spices and lemon juice. Pour over chicken. Seal bag completely and massage marinade into the chicken. Refrigerate for at least 30 minutes.

3

Lightly coat grill with non-stick cooking spray. Grill chicken for 4-5 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C).

4

Wrap pita bread in foil and place on the grill while chicken is cooking. Turn occasionally.

5

Slice chicken into thin ½ inch (1 cm) strips. Divide chicken between pitas and top with cucumber, tomatoes, onions, parsley and pickles. Drizzle with tahini sauce. Serve as a wrap.

Ingredients

 3 chicken breast
 2 cloves garlic
 ½ cup yogurt
 1 tbsp vinegar
 1 tbsp olive oil
 1 tsp cumin
 2 tsp coriander
 ½ tsp turmeric
 ½ tsp ground cardamom
 1 pinch ground allspice
 1 pinch cayenne
 salt and pepper
 2 tsp lemon juice
 4 pita breads
 ½ cucumber (diced)
 1 tomato (diced)
 ½ small red onion (thinly sliced)
 fresh parsley (chopped)
 1 tahini sauce

Directions

1

Preheat BBQ to medium-high.

2

Place chicken into a large re-sealable plastic bag. Whisk together garlic, yogurt, vinegar, olive oil, spices and lemon juice. Pour over chicken. Seal bag completely and massage marinade into the chicken. Refrigerate for at least 30 minutes.

3

Lightly coat grill with non-stick cooking spray. Grill chicken for 4-5 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C).

4

Wrap pita bread in foil and place on the grill while chicken is cooking. Turn occasionally.

5

Slice chicken into thin ½ inch (1 cm) strips. Divide chicken between pitas and top with cucumber, tomatoes, onions, parsley and pickles. Drizzle with tahini sauce. Serve as a wrap.

Chicken Shawarma