1 lb. skinless, boneless chicken breast halves, thinly sliced
2 T. extra-virgin olive oil
1 T. tahini
4 (6-inch) pitas, halved
1/2 c. chopped cucumber
1/2 c. chopped plum tomato
1/4 c. prechopped red onion
Instructions
Combine first 6 ingredients (through coriander) in large bowl; stir in 1 T. yogurt, 1 T. juice and 2 garlic cloves.
Add chicken; toss to coat.
Heat oil in large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 6 minutes or until browned and done, stirring frequently.
While chicken cooks, combine remaining 1/4 c. yogurt, 1 T. lemon juice, 1 garlic clove and tahini, stirring well.
Spread 1 1/2 tsp. tahini mixture inside each pita half; divide chicken evenly among pita halves.
Fill each pita half with 1 T. cuke, 1 T. tomato and 1 1/2 tsp. onion.
Originally Submitted
8/27/2014
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