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Chicken Shawarma

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamom
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon grill seasoning, recommended brand Montreal
  • Juice of 1 lemon, divided
  • 1 large cloves garlic, grated or finely chopped
  • 5 tablespoons extra-virgin olive oil (EVOO), divided
  • 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/4 cup tahini
  • 1 1/2 cups Greek yogurt
  • 4 pitas
PREPARATION

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce. Serve with Grilled Vegetable Couscous Salad alongside.

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