Chicken Shawarma

The Cookin' Chemist and Cooking Light

Ingredients

1 lb. boneless, skinless chicken breasts, sliced into strips (I used three chicken breasts.)

2 Tbsp. lemon juice

1 tsp. curry powder

2 tsp. extra-virgin olive oil

3/4 tsp. salt

1/2 tsp. ground cumin

3 garlic cloves, minced

1/2 c. plain reduced-fat Greek yogurt

2 Tbsp. tahini (I used Tahini Sauce and increased the amount to 3 Tablespoons.)

2 tsp. fresh lemon juice

1 garlic clove, minced

4 pieces whole-wheat flatbread

1 c. romaine lettuce

2 tomatoes, diced

In a medium bowl, combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit at room temperature for 20 minutes. To prepare the sauce, in a small bowl, whisk together yogurt, tahini, lemon juice, and 1 clove minced garlic. Set aside.

Spray grill grates with cooking spray and pre-heat the outdoor grill. Place chicken strips on the grill (can place on skewers if desired). Grill for 4 minutes on each side or until chicken is fully cooked. Place pitas on grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato, and sauce.