April 23, 2012 by themagicherb
Marinade time: 4 hours to 1 day
Active time: 45 minutes
1 ½ lbs of boneless chicken breasts tenderloins
1 teaspoon of curry powder
2 tablespoons of lemon juice
2 teaspoons of extra virgin olive oil
½ teaspoon of cumin
4 chopped garlic cloves
1 teaspoon of salt
1 teaspoon of pepper
Whole wheat pitas
½ cup of fat free Greek yogurt
4 tablespoons of Tahini
2 teaspoons of lemon juice
1 clove of minced garlic
1 table spoon of extra virgin olive oil
Salt and pepper to taste
- Prepare the marinade by combining garlic, olive oil, lemon juice, curry powder, salt and pepper and whisk well. Pour it in a bag and add chicken. Refrigerate for at least 4 hours or overnight.
- Place chicken in a skillet or grill over medium heat until cooked thoroughly.
- To prep sauce place all the ingredients in the blender and blend them until the sauce is smooth.
- Toast the pita breads for a minute. Place the chicken in the pitas, along with sliced tomatoes, lettuce, and pickled cucumbers and pour sauce over them.
You can add cucumbers and red onions to it. It just depends on what you prefer, but load it up with all your favorite things. If anybody knows any extra secrets to making shawarma sandwiches, please feel free to share them!!