A little like Greek gyros, Shawarma is a Middle-Eastern specialty in which meats are grilled on a rotating spit. In this yummy dish, the chicken is served in a warm pita with vegetables and a creamy tahini-yogurt sauce.
Nutrition per serving may change if servings are adjusted.
½ cup plain nonfat yogurt
1 tablespoon tahini (sesame seed paste)
½ teaspoon salt
¼ teaspoon finely shredded lemon peel
¼ teaspoon ground allspice
¼ teaspoon black pepper
⅛ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
2 (8 ounce) skinless boneless chicken breast halves, halved horizontally
2 pita bread rounds, cut in half horizontally and heated
1 cup shredded lettuce
1 medium tomato, sliced
1 medium avocado, halved, seeded, peeled, and sliced
Preheat broiler. For yogurt sauce, in a small bowl stir together yogurt, tahini, and ¼ teaspoon of the salt; set aside.
In a small bowl stir together the lemon peel, remaining ¼ teaspoon salt, allspice, black pepper, cardamom, and nutmeg. Sprinkle mixture over chicken breast halves. Rub into chicken to coat all sides evenly.
Arrange chicken on the unheated rack of a foil-lined broiler pan. Place the pan under the broiler so the surface of the chicken is 4 to 5 inches from the heat. Broil 8 to 10 minutes or until chicken is no longer pink and juices run clear turning once halfway through cooking time.
Arrange warm pita halves on a platter. Top with lettuce, tomato, and avocado slices. Top with chicken breast halves and drizzle with yogurt sauce.