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Chicken Shawarma




Source of Recipe


arabic-food.blogspot


Recipe Introduction


Delicious! I used the paste on my chicken for a lavash wrap with sauteed onions & red peppers, and a yogurt tahini sauce. Fab.


Recipe Link: http://arabic-food.blogspot.com/2009/04/middle-eastern-chicken-shawarma-recipe.html

List of Ingredients




1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning
Juice of 1 lemon, divided
1 large cloves garlic, grated or finely chopped
5 tablespoons extra-virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pitas

Recipe



Preheat an indoor or outdoor grill to high.
In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.
Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.