Monday, January 6, 2014

Chicken Shawarma with Lemony Tahini Yogurt Sauce

I've always been a huge fan of Mediterranean food. It's good-for-you comfort food that leaves you satisfied without feeling weighed down. Garlic and lemon are prominent ingredients in my version of Chicken Shawarma. The soft pita paired with the creamy tahini and cucumber dressing and warm chicken was the perfect meal after a long day. If you have any leftover dressing it can be used as a chip or veggie dip!



1. Combine marinade ingredients in a small bowl.



2. Slice chicken into strips and add to the marinade. Stir to combine, cover and place in the refrigerator to marinate for at least 30 minutes.



3. Once you're close to eating, preheat oven to 450.

4. Line a baking sheet with foil and spray with cooking spray. Lay marinated chicken strips on the sheet in a single layer and bake for 15-20 minutes, turning once.

5. Meanwhile, combine sauce ingredients. Adjust seasonings as needed.





6. Once chicken is cooked, transfer to a platter.

7. Warm flatbread in the microwave or oven then scoop 2-3 spoonfuls of sauce onto each one. Add chicken and tomato and roll up - securing with a toothpick if needed.



Chicken Shawarma with Lemony Tahini Yogurt Sauce
Serves 2

All you need:
Marinade
1 cup nonfat plain yogurt
Juice of 1 lemon
1/4 bunch fresh Italian parsley, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

1 pound boneless, skinless chicken (I used Smart Chicken)

Sauce
3/4 cup nonfat plain Greek yogurt
1/4 cup tahini (ground sesame seed paste)
2 cloves garlic, minced
Juice of 1 lemon
1/2 English cucumber, peeled, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons warm water
Salt and pepper, to taste

2 whole grain naan flatbreads (I used Stonefire naan)
1 tomato, sliced (optional)

All you do:
1. Combine marinade ingredients in a small bowl.
2. Slice chicken into strips and add to the marinade. Stir to combine, cover and place in the refrigerator to marinate for at least 30 minutes.
3. Once you're close to eating, preheat oven to 450.
4. Line a baking sheet with foil and spray with cooking spray. Lay marinated chicken strips on the sheet in a single layer and bake for 15-20 minutes, turning once.
5. Meanwhile, combine sauce ingredients. Adjust seasonings as needed.
6. Once chicken is cooked, transfer to a platter.
7. Warm flatbread in the microwave or oven then scoop 2-3 spoonfuls of sauce onto each one. Add chicken and tomato and roll up - securing with a toothpick if needed.

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