Chicken Shawarma

Name: Chicken Shawarma
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; 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

16 ingredients

8 steps

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
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

Directions

1

Preheat an indoor or outdoor grill to high.
2

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.
3

Slather the mixture all over the chicken until it is well-coated.
4

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
5

Remove from the grill and let the chicken rest before thinly slicing.
6

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.
7

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.
8

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.