Monday, May 12, 2014

United Arab Emirates - Chicken Shawarma

JD and I are currently enjoying eating pitta breads for lunch most days with various fillings (the favourite being homemade hummous) so I thought it'd be nice to try out this dish which is spiced chicken inside a pitta bread.


  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 5 tablespoons plain low-fat Greek-style yogurt
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves
  • 1 pound of chicken
  • 1 tablespoon tahini
  • 4  pittas

 Measure out the first five ingredients into a bowl.

 Add 1 tablespoon of yoghurt, 1 tablespoon of lemon juice and 2 chopped up garlic cloves.

Mix well.

 Chop up the chicken into small thin pieces and stir into the yoghurt sauce. Cover and put in the fridge for a bit while you make up the tahini sauce.

Combine 4 tablespoons of yoghurt, 1 tablespoon of lemon juice, 1 tablespoon of tahini and the last chopped up garlic clove.

Saute the chicken in a tablespoon of oil until it's cooked.

Warm the pitta breads and then fill with the chicken, some cucumber slices and some of the tahini sauce. I served ours with some cous cous and a cucumber salad.

The chicken was incredibly spicy. I don't think I could have eaten the chicken without the yoghurt sauce. Together though the combined flavours were delicious. Everyone enjoyed the pittas so we'll likely have them again. Tahini is a strong flavour on it's own but in some yoghurt it gives a more delicate taste which was lovely. Nice!

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