Lunch / Dinner
Chicken Shawarma
Shawarma [shuh-WAHR-mah] is a sandwich staple throughout the Middle East. Similar to a gyro, they can be made any number of ways, but the basic concept is meat and fresh vegetables, with a hint of tahini, wrapped in a pita. Although the meat is typically slow-cooked on a spit, this grilled version makes it easy to do at home.
Ingredients
FOR THE CHICKEN, COMBINE:
FOR THE SAUCE, WHISK:
Marinating the chicken for 20 to 30 minutes gives it good flavor, but if you want it to be more powerful, feel free to marinate it longer in the refrigerator.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the chicken, combine 2 Tbsp. lemon juice, 2 Tbsp. garlic, curry powder, cumin, and olive oil in a bowl; season with salt and pepper. Add chicken and toss to coat; let stand 20–30 minutes.
For the sauce, whisk together yogurt, tahini, zest, 1 Tbsp. lemon juice, and 1 Tbsp. garlic; season with salt. Refrigerate sauce until ready to use.
Grill chicken until cooked through, about 2 minutes per side. Grill pitas until lightly toasted, about 1 minute per side.
Assemble shawarma by spreading 2 Tbsp. sauce on each pita; top with romaine, chicken, and Vegetable Slaw (see side dish).
Toss chicken with the curry mixture so it's thoroughly coated, then let it marinate to pick up the flavor.
Add distinctive sesame flavor to the sauce with tahini, and fresh citrus with lemon zest and juice.
Nutritional Facts
Nutritional Facts
Per serving (without slaw)
Calories: 502
% Daily Value*
Total Fat 20g 30%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 512mg 21%
Carbs 46g 15%
Fiber 7g 28%
Protein 36g
*Percent Daily Values are based on a 2,000 calorie diet.