Chicken/Main Dish
Quick Chicken Shawarma
Yield: approximately 4 servings
4
3
2
1
2
1
¾
¼
2
4
1
1
1
1
Tablespoons fresh lemon juice, divided
Tablespoons minced garlic, divided
Teaspoons curry powder
Teaspoon ground cumin
Tablespoons grapeseed oil plus add. for pan
Salt and freshly ground pepper
Pound boneless, skinless, chicken breast, sliced
Cup plain yogurt
Cup tahini
Teaspoon finely grated or minced lemon zest
6-inch pita flat breads
Cup seeded, halved and sliced cucumber (half-moons)
Cup very thinly sliced red onion
Cup halved grape tomatoes or seeded and coarsely chopped large tomatoes
Tablespoon extra-virgin olive oil
Combine 2 Tablespoons lemon juice, 2 tablespoons garlic, curry powder, cumin and grapeseed oil
in a bowl. Add a pinch of salt and a few grinds of pepper. Add chicken, toss to coat and let stand
at least 20 minutes or up to 1 day in the refrigerator.
Heat large sauté or grill pan over medium-high heat. Add grapeseed oil to coat bottom. Add
chicken slices in single layer and cook until seared on all sides and fully cooked, about 4-6
minutes.
For the sauce, whisk together yogurt, tahini, lemon zest, 1 tablespoon lemon juice and 1
tablespoon garlic; season to taste with salt and pepper. Refrigerate sauce until ready to use, up to
5 days.
For Vegetable Slaw: Combine cucumber, onion and tomatoes. Toss vegetables with olive oil and
1 tablespoon fresh lemon juice; season to taste with salt and pepper.
To serve: Spread about 2 tablespoons sauce on each pita, top with chicken and vegetable slaw
and serve immediately.
2130‐45th Street Highland, IN 46322 (219) 922‐4534 www.mrsdornbergs.com