Wednesday, September 28, 2016

Healthy Chicken Shawarma

Yes, it is nearly impossible to make an "authentic" shawarma at home. Unless you have one of those giant spinning meat cone cookers, and if you do, please email me directly, so that I may invite myself over to dinner. 

With that disclaimer out of the way, I humbly suggest that this marinade that you prepare the chicken in makes it an easy healthy swap-out for the greasy meat cone standard. 

In fact, the chicken was so delicious - we had some leftover and I snacked on it cold right out of the fridge. Unheard of for me. And the next day at lunch, it was by far the most possible leftover offering. You're going to be so glad that you tried it. 


Chicken & Marinade:
2 chicken breasts 
½ cup plain yogurt
1 Tbsp minced garlic
1 Tbsp lemon juice
½ tsp cinnamon
½ tsp dried oregano
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cloves 

Yogurt Sauce:
7 oz. cup plain greek yogurt
¼ tsp minced garlic
¼ tsp dried dill
¼ tsp salt 

For the Sandwich:
4 tortilla, naan, pita, or flatbread
½ head romaine lettuce
1 medium cucumber
2 medium roma tomatoes 


In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove).

Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.

Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.

After marinating the chicken, grill until cooked through.

Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.

Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed.

You can wrap the sandwich in foil to help it stay closed as you eat.