Name: Toronto Chicken Shawarma recipe
Ingredients: 1 tablespoon ground coriander;1 tablespoon ground cumin;1 tablespoon ground cardamom;1 tablespoon chili powder;1 tablespoon grill seasoning (such as Montreal Steak Seasoning®);1 teaspoon smoked paprika;½ teaspoon ground turmeric;1 lemon, juiced, divided;1 large clove garlic, minced;5 tablespoons extra-virgin olive oil, divided;4 (6 ounce) skinless, boneless chicken breast halves;1 large onion, sliced;1 red bell pepper, sliced;1 yellow bell pepper, sliced;salt and ground black pepper to taste;1 ½ cups Greek yogurt;¼ cup tahini;1 teaspoon extra-virgin olive oil;4 pita bread rounds

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground cardamom 1 tablespoon chili powder 1 tablespoon grill seasoning (such as Montreal Steak Seasoning®) 1 teaspoon smoked paprika ½ teaspoon ground turmeric 1 lemon, juiced, divided 1 large clove garlic, minced 5 tablespoons extra-virgin olive oil, divided 4 (6 ounce) skinless, boneless chicken breast halves 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and ground black pepper to taste 1 ½ cups Greek yogurt ¼ cup tahini 1 teaspoon extra-virgin olive oil 4 pita bread rounds

Nutrition Info

737.1 calories carbohydrate: 46.4 g cholesterol: 113.8 mg fat: 39.6 g fiber: 6.3 g protein: 49.1 g saturatedFat: 8.8 g servingSize: - sodium: 1133.4 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl, whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes, slice thinly.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil, season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth, season with salt.
Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita, top with some of the pepper mixture and a good dollop of yogurt tahini sauce.

Recipe Yield

4 sandwiches

Recipe Note

A healthy, serve-at-home version of a popular Toronto street treat.

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