Chicken Shawarma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:FOR THE CHICKEN: * 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut) * 1 cup plain nonfat greek yogurt * 1/4 cup vinegar * 2 cloves garlic, crushed * 1 teaspoon pepper * 1/2 teaspoon salt * 1 teaspoon cardamom * 1 teaspoon allspice * juice from 1 lemon * ___________________________ * FOR THE SAUCE: * 1/2 cup tahini * 2 cloves garlic, crushed * 1/4 cup lemon juice * 2 tablespoons nonfat greek yogurt * ___________________________ * PITA FILLINGS: * 8 loaves of pita bread or 4 large * thinly slice cucumbers * thinly sliced onions * 1/2 teaspoon sumac * thinly sliced tomatoes * 1/2 cup fresh parsley, finely chopped * pickle slices (optional)
Combine all ingredients for the chicken, except for chicken, to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
Add chicken, cover and refrigerate at least 8 hours, preferably overnight.
In a stockpot or large saucepan, cook chicken and marinade over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MRS243.
Add chicken, cover and refrigerate at least 8 hours, preferably overnight.
In a stockpot or large saucepan, cook chicken and marinade over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MRS243.
Nutritional Info Amount Per Serving
- Calories: 392.3
- Total Fat: 10.6 g
- Cholesterol: 49.3 mg
- Sodium: 758.8 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 7.4 g
- Protein: 32.3 g
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