Prep 10 mins
Cook 30 mins
Posted for ZWT6
- 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
- 1 lemon, Juice of, divided
- 2 large garlic cloves, grated, finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- 4 chicken breasts, boneless, skinless (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 pita bread
- 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 olive oil 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 olive oil, 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 olive oil. 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.
When I mixed the seasonings, I was very afraid because the smell was not appealing at all. It smelle like dirty shorts to me. I went ahead and grilled the chicken anyway and was very surprised at the results. It was very good. I did not make the tahini, as we prefer tzatziki. I will still be searching for a shawarma recipe, however, as I want something more like the red chunks of chicken we get in local restaurants.
Omigod so good! I also made Baba Ghanouj (Roast Eggplant Puree) and some hummus to go with it. Thanks Lynn!<br/>Made for PAC Spring '13
This was good. I let the chicken marinate for a couple of hours first.