Toronto Chicken Shawarma recipe
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Ingredients
- 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground cardamom 1 tablespoon chili powder 1 tablespoon grill seasoning (such as Montreal Steak Seasoning®) 1 teaspoon smoked paprika ½ teaspoon ground turmeric 1 lemon, juiced, divided 1 large clove garlic, minced 5 tablespoons extra-virgin olive oil, divided 4 (6 ounce) skinless, boneless chicken breast halves 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and ground black pepper to taste 1 ½ cups Greek yogurt ¼ cup tahini 1 teaspoon extra-virgin olive oil 4 pita bread rounds
Nutrition Info
- 737.1 caloriescarbohydrate: 46.4 gcholesterol: 113.8 mgfat: 39.6 gfiber: 6.3 gprotein: 49.1 gsaturatedFat: 8.8 gservingSize: -sodium: 1133.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Toronto Chicken Shawarma
Directions
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Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl, whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes, slice thinly.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil, season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth, season with salt.
Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita, top with some of the pepper mixture and a good dollop of yogurt tahini sauce.