Chicken thighs marinated in cumin, coriander, smoked paprika, turmeric, and cinnamon with a little lemon and Greek yogurt turn into juicy, deeply seasoned shawarma in just 4 minutes per side in a hot pan. Marinate it ahead and dinner is a 10-minute cook. Tucked into a warm whole wheat pita with cucumber, tomato, red onion, and a cool tahini-yogurt sauce, it tastes like a street-food stand at a fraction of the calories. The sauce is the standard shawarma sauce in this plan, and any leftover chicken is just as good cold over a bed of greens.
Ingredients
- ~2 lbs Rotisserie chicken, chopped
- Marinade
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp Chobani non-fat plain Greek yogurt
- Salt
- Tahini-Yogurt Sauce
- ½ cup Chobani non-fat plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp minced garlic
- ¼ tsp ground cumin
- ¼ tsp salt
- To serve
- Costco whole wheat pita pockets
- Thin cucumber slices
- Sliced Roma tomato
- Thin red onion
Preparation
- Combine all of the marinade ingredients, coat the rotisserie chicken.
- Stir together the sauce ingredients.
- Warm the pita pockets and fill with the chicken, cucumber, tomato, red onion, and plenty of tahini-yogurt sauce.
- Prepare extra chicken and make extra sauce for the next day’s lunch.
Notes
Portions: Him & Son: ~6 oz chicken + whole wheat pita + cucumber + tomato + red onion + 3 tbsp tahini-yogurt sauce (~750 cal) | Her: ~4 oz chicken + whole wheat pita + cucumber + tomato + red onion + 2 tbsp tahini-yogurt sauce (~510 cal)
