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:
- 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
- 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
- Preheat grill to medium-high heat.
- 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.
- To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
- 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.