Chicken Shawarma for Two

4 Reviews
From: EatingWell Magazine March/April 2012

Shawarma is a Middle Eastern sandwich made with sliced seasoned meat. This recipe for two features chicken, along with a cucumber-yogurt sauce, fresh tomato and crunchy romaine lettuce.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1/2 cup shredded unpeeled English cucumber or peeled regular cucumber
  • 2 tablespoons low-fat plain yogurt
  • 1 1/2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt, divided
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon freshly ground pepper
  • 1 8-ounce boneless, skinless chicken breast, trimmed
  • 1 1/2 teaspoons canola oil
  • 2 6-inch whole-wheat pita breads or lavash
  • 1 small tomato, chopped
  • 1 cup thinly sliced romaine lettuce

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium.
  2. Stir cucumber, yogurt, tahini, lemon juice and 1/8 teaspoon salt together in a medium bowl. Set aside.
  3. Combine garlic powder, curry powder, pepper and the remaining 1/8 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add oil and toss to combine.
  4. Grill the chicken, turning once, until cooked through, about 2 minutes per side.
  5. To serve, spread half the cucumber-yogurt sauce on each pita (or lavash) and top with half the chicken, tomato and lettuce. Fold like a taco (or roll closed, if using lavash).

Nutrition information

  • Per serving: 376 calories; 14 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 31 g protein; 59 mcg folate; 64 mg cholesterol; 4 g sugars; 0 g added sugars; 2482 IU vitamin A; 11 mg vitamin C; 84 mg calcium; 3 mg iron; 606 mg sodium; 601 mg potassium
  • Nutrition Bonus: Vitamin A (50% daily value), Magnesium (20% dv), Iron & Vitamin C (18% dv), Potassium (17% dv), Zinc (16% dv), Folate (15%).
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Reviews 4

February 05, 2014
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By: megan
Great idea for a start, needs more flavor Other reviewers agreed that, as written, this recipe lacks a wow-this-is-delicious factor, but I give it a great because with a few, easy changes, it IS delicious and still plenty healthy. 1 - Use REAL garlic instead of powder. I added a clove of minced garlic to my chicken marinade and a clove of garlic paste (mince garlic, add a touch of salt as an abrasive, and scrape it all with the side of your knife until it's a paste) to my tahini dressing. 2 - To my chicken marinade, I also added lemon juice (1-2T), hot sauce (1T), 1 T honey, and just the tiniest bit more salt than called for. 3 - Keep your chicken breast whole when grilling (I pounded mine a little for even cooking). It will be SO much juicier and more tender if you let it rest for a couple of min after cooking and THEN slice it. 4 - Add some thinly sliced white or red onion on top, along with the lettuce and tomatoes. Delicious! Pros: great mix of textures, light but satisfying, well-balanced Cons: As written, this recipe comes out a bit bland
July 12, 2013
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By: EatingWell User
My husbands new love My husband is very picky and when I showed him the recipe he turned his nose up at it. Turns out he loves it! He doesn't get excited about very many dinners but he does about this one! Pros: Delicious and healthy Cons: Tahini can be pricey
September 12, 2012
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By: tricia
Easy recipe - had all basic ingredients in cupboard and was able to throw this together quickly. Added a touch of cayenne to give chicken a kick and didn't even use the pita (wasn't in my cupboard). Piled everything on top of the chicken. Yogurt sauce was well-balanced although grating the cucumber made it a bit watery - I'd probably dice it next time; wasn't a knock-out punch, though. Doubled the recipe for lunch leftovers and glad I did. Overall, great, healthy, easy meal!
February 24, 2012
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By: EatingWell User
Great blend of flavors! I made the tahini myself, which was a little more effort than expected, but otherwise this was a pretty easy recipe. I added a little more yogurt than it called for (actually almost twice as much), but that was just personal preference. We had it on whole wheat pita pockets and it was yummy! I used less garlic powder than it called for, but I wish I'd used it all because my meat could've used more kick. Overall a fun, tasty recipe :)