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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 2 2014

Grilled Chicken Shawarma

    1 cup(s) shredded English cucumber
    1/4 cup(s) low-fat plain yogurt
    3 tablespoon(s) tahini
    2 tablespoon(s) lemon juice
    1/2 teaspoon(s) salt, divided
    1 tablespoon(s) garlic powder
    1 teaspoon(s) curry powder
    1/2 teaspoon(s) freshly ground pepper
    1 pound(s) boneless, skinless chicken breast, trimmed
    1 tablespoon(s) canola oil
    4 6-inch whole-wheat pita breads or lavash
    1 medium tomato, chopped
    2 cup(s) thinly sliced romaine lettuce

Preheat grill to medium.
    
Stir cucumber, yogurt, tahini, lemon juice, and 1/4 teaspoon salt together in a medium bowl. Set aside.
    
Combine garlic powder, curry powder, pepper, and the remaining 1/4 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tablespoon oil and toss to combine.
    
Grill the chicken, turning once, until cooked through, about 2 minutes per side.
    
To serve, spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-fourth of the chicken, tomato, and lettuce. Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.