Chicken Shawarma

Chicken Shawarma
Recipe Adapted from Cooking Light
Makes 4 Servings

Chicken: 2 tbsp lemon juice, 1 tsp curry powder, 2 tsp olive oil, ¾ tsp salt, ½ tsp cumin, 2 tsp minced garlic, 1 pound chicken, diced.
Sauce: 1 small container 0% Fage yogurt, 1 ½ tbsp tahini, 2 tsp lemon juice, ¼ tsp salt, ½ tsp minced garlic
Also: cooking spray, 4 pitas, 1 cup lettuce, 8 tomato slices
Options: 1 cup couscous OR 1 large pita

Combine first six ingredients in a bowl. Add chicken to bowl. Let it sit at room temperature for 20 minutes. To prepare sauce, combine all ingredients stirring with a whisk. Cook chicken over medium heat in medium pan sprayed with nonstick cooking spray, 4 minutes on each side until no longer pink.
Pita Option: Place pitas in toaster; cook for 1 minute or until lightly toasted. Place 1 pita on each of 4 plates; top each with ¼ cup lettuce and 2 tomato slices. Top each serving with a quarter of the chicken pieces and sauce. (to make it easier to eat – spread sauce on pita with the back of a spoon, then top with lettuce, tomato and chicken so they “stick” to the pita).
Couscous Option: Cook couscous per package instructions. Divide couscous across 4 plates. Then serve lettuce, tomato, chicken and sauce alongside it.

Nutritional Information (couscous option): 475 calories, 61 carbs, 7 fat grams and 39 protein grams.
Nutritional Information (pita option): 434 calories, 53 carbs, 7 fat grams and 39 protein grams.

Review: I really liked this light recipe. I tried it hot and cold (with the pita) and both were good. I preferred it cold and made it like an Indian Pita Pizza with the sauce as the base so the ingredients would stick – very good! My sauce mix was 200 grams total, so if you weigh it’s 50 grams of sauce on each one. This is a keeper. It was good with couscous as well – but not as filling to me.

A pic of it with the sauce on bottom and "toppings" above it!