Chicken Shawarma
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 1 pound chicken breast, skinless and boneless, cut into thin strips
- 1 Tablespoon olive oil
- 3 Tablespoons lemon juice
- 1 teaspoon turmeric
- 1 Tablespoon paprika
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- 8 whole wheat pitas*
- ¼ cup light mayonnaise
- 2 tomatoes, gently rubbed under cold running water, sliced into strips
- 3 dill pickles, sliced into strips
- ½ cup pickled turnip, sliced into strips (optional)
Directions:
- Wash hands with soap and water.
- In a large bowl, combine chicken, olive oil, lemon juice, turmeric, paprika, black pepper, crushed red pepper, and salt.
- Heat a large skillet over medium-high heat. Cook chicken until internal temperature reaches 165°F as measured with a food thermometer.
- Drain excess liquid from the chicken and return to the stove. Cook for an additional 5 minutes or until the chicken is browned.
- Place one pita on a plate. Spread ½ tablespoon of mayonnaise and top with ⅛ of cooked chicken. Top with a couple of strips of tomatoes and pickles.
- Roll up pita. Repeat with the remaining 7 pitas.
- Reheat the skillet over medium heat. Toast pitas until brown on two sides.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
Notes:
*Whole wheat tortillas can be used in place of pitas.
Chicken Shawarma pairs well with Tzaziki dip, salad, and hummus.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
