Chicken Shawarma

Chicken Shawarma

Yields6 Servings
Ingredients
 1 ½ lbs boneless, skinless chicken breasts
 ½ large onion, sliced
 1 yellow bell pepper, sliced
 1 red bell pepper, sliced
 6 whole wheat pitas
For the spice paste:
 2 ¼ tsp ground coriander
 2 ¼ tsp ground cumin
 2 ¼ tsp ground cardamom
 2 ¼ tsp red chili flakes
 ¾ tsp paprika
 ¾ tsp onion powder
 ¾ tsp garlic powder
 ¾ tsp ground black pepper
 ½ tsp lemon, juiced
 1 clove garlic, minced
 3 tbsp olive oil, divided
For the Greek ranch dressing:
 1 medium cucumber, peeled and seeded
 1 cup plain greek yogurt, 2%
 2 tbsp olive oil
 2 tbsp fresh dill, finely chopped
 2 tbsp fresh mint, finely chopped
 1 small garlic clove, minced
 ¼ tsp salt
Method
Make the greek ranch dressing:
1

Peel cucumber. Cut in half lengthwise. Remove seeds. Shred on the large holes of a box grater. Using a towel, squeeze shredded cucumber to remove as much moisture as possible.

2

Finely chop dill and mint. Mince garlic.

3

Whisk the yogurt, oil, mint, dill, garlic and salt together in a medium bowl.

4

Stir in the cucumbers. Set aside for serving.

Make shawarma:
5

Preheat grill to high.

6

In a bowl combine all spices in spice paste.

7

Squeeze lemon juice over a mesh strainer to catch any seeds.

8

Mince garlic.

9

Add lemon juice, garlic and 2 ½ tablespoons olive oil to spices and stir until the mixture is paste like.

10

Slather the mixture over the chicken until it is well coated.

11

Transfer chicken to the grill and cook on each side for 6-7 minutes, until cooked through (165 degrees). Remove from the grill and let rest before thinly slicing.

12

While chicken cooks, slice peppers and onion. Place remaining ½ tablespoon of olive oil in a 12” skillet and heat over medium-high heat. Add onions and peppers cooking until the vegetables soften, about 5 minutes.

13

Place pitas on the grill to warm.

14

To assemble, place 4 ounces sliced chicken on pita. Top with ¼ cup sautéed vegetables and 2 tablespoons Greek Ranch Dip.

Nutrition Facts

Serving Size 4 oz. meat, 1 pita, 1/4 cup veg., 2 tbsp. dip

Servings 6


Amount Per Serving
Calories 399
% Daily Value *
Total Fat 13g20%
Saturated Fat 1.6g8%
Cholesterol 61.9mg21%
Sodium 622.3mg26%
Potassium 5000mg143%
Total Carbohydrate 42.7g15%
Dietary Fiber 6.3g26%
Sugars 3.1g
Protein 33g66%

Calcium 5%
Iron 14%
Vitamin D 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 ½ lbs boneless, skinless chicken breasts
 ½ large onion, sliced
 1 yellow bell pepper, sliced
 1 red bell pepper, sliced
 6 whole wheat pitas
For the spice paste:
 2 ¼ tsp ground coriander
 2 ¼ tsp ground cumin
 2 ¼ tsp ground cardamom
 2 ¼ tsp red chili flakes
 ¾ tsp paprika
 ¾ tsp onion powder
 ¾ tsp garlic powder
 ¾ tsp ground black pepper
 ½ tsp lemon, juiced
 1 clove garlic, minced
 3 tbsp olive oil, divided
For the Greek ranch dressing:
 1 medium cucumber, peeled and seeded
 1 cup plain greek yogurt, 2%
 2 tbsp olive oil
 2 tbsp fresh dill, finely chopped
 2 tbsp fresh mint, finely chopped
 1 small garlic clove, minced
 ¼ tsp salt

Directions

Make the greek ranch dressing:
1

Peel cucumber. Cut in half lengthwise. Remove seeds. Shred on the large holes of a box grater. Using a towel, squeeze shredded cucumber to remove as much moisture as possible.

2

Finely chop dill and mint. Mince garlic.

3

Whisk the yogurt, oil, mint, dill, garlic and salt together in a medium bowl.

4

Stir in the cucumbers. Set aside for serving.

Make shawarma:
5

Preheat grill to high.

6

In a bowl combine all spices in spice paste.

7

Squeeze lemon juice over a mesh strainer to catch any seeds.

8

Mince garlic.

9

Add lemon juice, garlic and 2 ½ tablespoons olive oil to spices and stir until the mixture is paste like.

10

Slather the mixture over the chicken until it is well coated.

11

Transfer chicken to the grill and cook on each side for 6-7 minutes, until cooked through (165 degrees). Remove from the grill and let rest before thinly slicing.

12

While chicken cooks, slice peppers and onion. Place remaining ½ tablespoon of olive oil in a 12” skillet and heat over medium-high heat. Add onions and peppers cooking until the vegetables soften, about 5 minutes.

13

Place pitas on the grill to warm.

14

To assemble, place 4 ounces sliced chicken on pita. Top with ¼ cup sautéed vegetables and 2 tablespoons Greek Ranch Dip.

Chicken Shawarma

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