Chicken Shawarma

Ingredients

Chicken:

• 2 tablespoons fresh lemon juice                          
• 1 teaspoon curry powder
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:

• 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

Remaining ingredients:

• Cooking spray
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce
• 8 (1/4-inch-thick) tomato slices

Directions

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 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a 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.

 

Arayes ( Meat stuffed Pitas)

Ingredients

1/2 large white onion, roughly chopped                                 

2 cloves garlic, smashed

1/2 small bunch fresh parsley

1 pound ground beef

1 small tomato, diced finely

1/4 teaspoon garam masala

1/4 cup toasted pine nuts

2 tablespoons lemon juice

Kosher salt

4 pieces pita (whole wheat or regular), cut into quarters

Extra-virgin olive oil, for brushing

 

Directions

1. Preheat the oven to 400 degrees F.
2. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
3. Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
4. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.