May 8, 2012
Shawarma is a Middle Eastern dish of meat slowly grilled over a spit all day and then shavings are cut off and eaten. Rumor has it that this dish is mentioned in the movie The Avengers, so this post is timed very well on my part. I already knew I was posting this today before the movie even came out, so it is a happy coincidence. I have yet to see The Avengers, but that will be fixed tonight!
Unfortunately, I don't own a spit and fire pit, and I don't have the time to sit and watch my meat grill all day. So regular grilling will just have to do. I actually grilled these on my George Foreman grill to cut back even more on time and because the weather has been way less than optimal for grilling. I also used my favorite Joseph's Whole Wheat, Flax and Oat Bran pitas to assemble these on. They are only 2 Points+ for one pita and they are delicious.
Adapted from Cooking Light
Makes 4 servings, serving size 1 pita
1 pound boneless, skinless chicken breast, cut into 16 strips
1/2 teaspoon ground cumin
3/4 teaspoon salt
1 teaspoon curry powder
2 teaspoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1/2 cup fat free plain Greek yogurt
1/4 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons tahini
1 garlic clove, minced
4 whole wheat pitas, lightly toasted
1 medium tomato, sliced
1. Combine all the ingredients, except chicken, for the chicken in a bowl; add the chicken and stir well to coat the chicken; let marinate for 20 minutes at room temperature.
2. Meanwhile, stir together all ingredients for the sauce and set aside.
3. When the chicken is done marinating, grill until the strips are cooked through,
4. To assemble, place tomato slices on the pita, top with the lettuce, then 4 chicken strips and about 2 tablespoons of the yogurt sauce.