Recipe: Spicy Chicken Shawarma
Source: Cooking Light, March 2010

Servings: 4
Serving size: 2 pita halves, prepared

Ingredients:
2 Tbsp parsley, chopped
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp ginger, ground
1/2 tsp cumin, ground
1/4 tsp coriander, ground
5 Tbsp Greek yogurt, divided
2 Tbsp lemon juice, fresh-squeezed
3 garlic cloves, minced and divided
1 lb skinless boneless chicken breast, sliced
2 Tbsp olive oil
1 Tbsp tahini
4 pieces pita bread, halved
1/2 c cucumber, chopped
1/2 c tomato, chopped

Preparation:

1. Combine the first 6 ingredients with 1 Tbsp of yogurt in a small bowl. Add 1 Tbsp lemon juice, and 2 of the garlic cloves. Add the chicken and coat with the yogurt mixture.
2. Heat olive oil in a skillet. Add chicken and saute until browned and cooked through.
3. Meanwhile, in another bowl, combine the remaining yogurt, remaining lemon juice, garlic, and tahini. Stir. Spread 1 1/2 tsp of this mixture in each pita half, stuff with chicken, cucumber, tomato, and enjoy!

Our Thoughts:
We really liked this dish!  I thought it was incredibly filling (meaning, one serving was enough!) and Scott went back for a 2nd serving, although he probably would have been okay with just one.  The sauce/spread really does mimick the flavor or shawarma incredibly well.  The only thing Scott and I decided we might do differently is cut down a little on the amount of tahini in the sauce.  It tastes amazing while you're eating it, but the tahini doesn't go away when you're done.  I was tasting shawarma all night, no matter what I ate or drank!

Rating: 4.5 out of 5 stars (We'll definitely eat this one again!)

Nutritional Information (per serving):

Calories: 402 

Fat: 10.7g

Protein: 41.77g

Carbohydrates: 29.23g

Fiber: 2g

Cholesterol: 97mg

Iron: unsure

Sodium: 387.32mg

Calcium: unsure