entrees

Grilled Chicken Shawarma

10 min
PREP TIME
16 min
COOK TIME
283
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 1 1/4 cups (300 mililiters) plain Greek yogurt , divided
  • 5 teaspoons (25 mililiters) Organic Shawarma Seasoning , divided
  • 2 tablespoons (30 mililiters) olive oil
  • 1 tablespoon (15 mililiters) fresh lemon juice
  • 1 teaspoon (5 mililiters) Sea Salt Grinder
  • 2 pounds (1 kilogram) boneless skinless chicken breast Substitution Available
    • boneless skinless chicken thighs
  • 1 medium seedless cucumber , thinly sliced
  • 8 lettuce leaves
  • 4 pita pockets , halved

Preparation

  • 1 Mix 1 cup (250 ml) yogurt and 1 tsp (5 ml) Shawarma Seasoning in small bowl. Cover and refrigerate until ready to serve.
  • 2 Mix oil, lemon juice, remaining 1/4 cup (60 ml) yogurt, remaining 4 teaspoons (20 ml) Seasoning and salt in small bowl. Reserve 2 tablespoons (30 ml) of the mixture; set aside. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavour.
  • 3 Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until cooked through (internal temperature reaches 165°F/ 74°C), brushing with reserved marinade.
  • 4 Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.

NUTRITION INFORMATION

(per Serving)

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