I’m all about easy recipes, and this one, well, it is almost too easy. Especially, since Spicy Chicken Shwarma sounds like it should be complicated.
When I first made it, it turned out great. The second time was FANTASTIC as I ended up doubling the spices. I also saved time by using humus I had on hand. I also added tatziki and feta cheese to the pitas.
Yield 4 Servings
- 2 tablespoons finely chopped fresh parsley*
- ½ teaspoon salt*
- ½ teaspoon crushed red pepper*
- ¼ teaspoon ground ginger*
- ¼ teaspoon ground cumin*
- ⅛ teaspoon ground coriander*
- *I doubled
- 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
- ½ cup chopped cucumber
- ½ cup chopped plum tomato
- ¼ cup prechopped red onion
- 2 pitas, halved
- 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.
- I used humus and skipped the following step.
- While chicken cooks, combine remaining ¼ cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.
- Spread 1½ 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 1½ teaspoons onion.