Chicken Shawarma

  • Yield: 4 servings


2tablespoons fresh lemon juice
1teaspoon curry powder
2teaspoons extra-virgin olive oil
1/2teaspoon salt
1/2teaspoon ground cumin
3cloves garlic, minced
1pound skinless, boneless chicken breast halves, cut into 16 (3-inch) strips
1/2cup plain 2% reduced-fat Greek yogurt
2tablespoons tahini
2teaspoons fresh lemon juice
1clove garlic, minced
Remaining ingredients
4-- (6-inch) pitas
1cup chopped romaine lettuce
8-- (1/4-inch-thick) slices tomato



  1.  Preheat grill to medium-high heat.
  2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  3. To prepare sauce, combine yogurt and next 3 ingredients, stirring with a whisk.
  4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
  5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1⁄4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.



Recipes reprinted with permission from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling by Cooking Light (Oxmoor House).

Nutritional Info *per serving

  • Calories 384
  • Fat 9.8g
  • Saturated Fat 2.1g
  • Polyunsaturated Fat 2.7g
  • Monounsaturated Fat 4.1g
  • Cholesterol 64mg
  • Sodium 614mg
  • Carbohydrate 40g
  • Fiber 2.5g
  • Protein 34.4g
  • Calcium 106mg
  • Iron 4.3mg