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Spicy Chicken Shawarma Recipe

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This recipe for Spicy Chicken Shawarma, by , is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angie Sewell


2 T. finely chopped fresh parsley
1/2 t. salt
1/2 t. crushed red pepper
1/4 t. ground ginger
1/4 t. ground cumin
1/8 t. ground coriander
5 T plain, low-fat Greek-style yogurt, divided (I use plain Chobani)
2 T. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lb. skinless, boneless chicken breast halves, thinly sliced
2 T. extra virgin olive oil
1 T. tahini
4 (6inch) pitas, halved
1/2 c. chopped cucumber
1/2 c. chopped plum tomato

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. 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.




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