Chicken Shawarma Recipe

Ingredients

CHICKEN:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.