Chicken Shawarma Pita
| Number of portions: 2 | Prep time: 35 minutes | Total time: 45 minutes |
Ingredients
- 1 garlic clove, minced
- ½ tsp black pepper
- 1 tsp cayenne pepper
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp paprika
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) olive oil
- ½ cup fresh mint, chopped
- 6 oz (170 g) raw boneless skinless chicken breast, sliced into thin strips
- 1 tsp (5 mL) canola oil
- 1 small whole wheat pita with a pocket, cut in half
- 2 tbsp red onion, finely chopped
- 2 cups fresh spinach
- 1 medium tomato, chopped
Yogurt dressing
- 1 cup plain 2% Greek yogurt
- ½ cup cucumber, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp lemon juice
- 1 garlic clove, minced
Directions
- Combine minced garlic, black pepper, cayenne pepper, coriander, cumin, paprika, lemon juice, olive oil, and mint in a medium bowl.
- Add chicken and mix with marinade; cover with plastic wrap and refrigerate chicken and allow to marinate for at least 30 minutes and up to overnight.
- Heat canola oil in a medium skillet over medium high heat.
- Add marinated chicken and cook, stirring occasionally, until fully cooked through, approximately 8-10 minutes.
- In a small bowl stir together ingredients for yogurt dressing.
- Slice open pita and stuff each half with chicken, red onion, spinach, and tomatoes.
- Top with yogurt dressing.
| Nutrient | Per portion |
| Calories | 375 kcal |
| Protein | 31 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fibre | 4 g |
| Sodium | 253 mg |