Chicken Shawarma

I love trying new chicken dishes, especially ones that are good hot, cold, in a sandwich, on their own, in a salad, etc. I found this dish on Cooking Light and boy am I glad, it is versatile, refreshing and filled with flavor. To me it screamed summer because I had it chilled with some fresh sliced tomatoes and cucumbers and it only took about 15 minutes of time at the stove limiting the heat in my tiny apartment. The only substitution I made was to use lime juice over lemon because well I had lime!



Chicken Shawarma: Serves 4

2TB Fresh Parsley - Chopped
1/2tsp Salt
1/2tsp Crushed Red Pepper
1/4tsp Ground Ginger
1/4tsp Ground Cumin
1/8tsp Ground Coriander
5TB Greek Yogurt (I use Plain Fage 0%)
2TB Fresh Lemon (or Lime!) Juice
3 Garlic Cloves - Minced
1lbs Chicken Breast - Thinly Sliced
2TB Olive Oil
1TB Tahini
Cucumber
Tomato

Mix together the parsley, salt, red pepper, ginger, cumin, coriander, 1TB of greek yogurt, 1TB juice, and 2 garlic cloves. Let it sit together for a few minutes while you slice up the chicken, once the chicken is sliced add it to the mixture and toss it all together to evenly coat the chicken. Let it sit to the side and in a separate small bowl mix together the remaining 1/4C of yogurt, 1TB juice, 1 garlic clove and the tahini and place in the refrigerator until ready to serve. Place the olive oil in a large skillet (I did this in two batches so I could cook the chicken in a single layer - I put 1TB of olive oil in the pan at a time). Turn the heat onto medium and cook for 3-4 minutes then flip and cook until finished, approximately another 3-5 minutes. Remove from the pan and repeat with the remaining olive oil and chicken. Once it is finished cooking you can serve with sliced cucumber and tomato and a dollop of the sauce mixture.

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WW: 6 Points Plus / serving