Spicy Chicken Shawarma Recipe

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Photo: Randy Mayor; Styling: Leigh Ann Ross

The Kitchen (The home of Delicious Arabic Food) invites you to try Spicy Chicken Shawarma recipe. Enjoy the Arabic cuisine and learn how to make Spicy Chicken Shawarma.

This chicken shawarma  is a Middle Eastern version of a gyro and features thin slices  of  chicken mixed with yogurt and wrapped in pita bread spread with tahini.  The sandwiches are then topped with fresh cucumber, tomato and onion.

Yield: 4 servings (serving size: 2 stuffed pita halves)


2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed 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, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion


1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutritional Information

Amount per serving
Calories: 402
Fat: 10.7g
Saturated fat: 1.9g
Monounsaturated fat: 6g
Polyunsaturated fat: 2g
Protein: 36.4g
Carbohydrate: 40g
Fiber: 2.1g
Cholesterol: 67mg
Iron: 4.1mg
Sodium: 541mg
Calcium: 93mg

Lia Huber, Cooking Light
APRIL 2010

happy cooking.

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