Shawarma...After

Shawarma...After

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Shawarma isn’t just a hole in the wall fast-food favorite. It can be made in the comfort of your own home. This delicious chicken shawarma recipe is well worth the work.

Shared by
Chicago

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • For Chicken:
  • 2 tbsp fresh lemon juice
  • 1 tsp curry powder
  • 2 tsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 3 cloves garlic, minced
  • 1lb chicken breast, cut into 3-inch strips
  • For Sauce:
  • 1/2 cup plain Greek Yogurt
  • 2 tbsp tahini
  • 2 tsp lemon juice
  • Pinch of salt
  • 1 clove garlic, minced
  • For Serving:
  • Wooden skewers
  • 2 tbsp olive oil
  • 4 pitas
  • 1 cup lettuce (romaine)
  • 1 tomato sliced into 8 pieces crosswise

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Directions

First things first preheat a grill to medium-high.

Next, we handle the chicken. Combine all of your seasoning ingredients, minus the meat, in a medium bowl. Then, toss your chicken in this mixture until totally coated. Cover your bowl and let this sit for about 20 minutes.

As your chicken marinates, get your serving sauce ready. Mix your yogurt with your tahini, garlic, and lemon juice together in a separate bowl.

Skewer 2 chicken strips onto each skewer. Place your newly kebab-ed chicken on a grill rack coated with olive oil and grill 4 minutes each side.

Next warm your pitas on grill rack, letting them cook for just under a minute on each side.

Place 1 pita on each of 4 plates and top each one with 1/4 cup of lettuce and 2 tomato slices.

Top each serving with 4 cooked chicken pieces off the kabob and drizzle each with a couple healthy spoonfuls of sauce.


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