Spicy Chicken Schawarma



  • 2 tablespoons finely chopped fresh parsley
    1/2 teaspoon salt
    1/2 teaspoon crushed red pepper
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cumin
    1/8 teaspoon ground coriander
    5 tablespoons plain low-fat Greek-style yogurt, divided
    2 tablespoons fresh lemon juice, divided
    3 garlic cloves, minced and divided
    1 pound skinless, boneless chicken breast halves, thinly sliced
    2 tablespoons extra-virgin olive oil
    1 tablespoon tahini
    4 (6-inch) pitas, halved
    1/2 cup chopped cucumber
    1/2 cup chopped plum tomato
    1/4 cup chopped red onion


1. 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.

2. 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, and 1 1/2 teaspoons onion.

Yield: 4 servings



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