Chicken Shawarma

Chris and I have been frequenting a restaurant in Madison called the Shish Cafe for their delicious tabbouleh, hummus, baba ganouj, and shawarma. One night, when a craving hit but the place was closed I pulled together a quick shawarma based on this Cooking Light recipe for Chicken Shawarma. The only change I made was keeping the chicken breast whole vs. prepping into strips then threading onto a skewer. I used a grill pan to cook the chicken and when finished grilling, let it rest, and thinly slice.

The recipe was pretty easy, and tasted great, but I have to say the Shish Cafe still wins...But, this is another tasty chicken recipe to add to my arsenal.

Ingredients from Cooking Light:
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

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.