Chicken Shawarma in Pita Bread with Tzatziki Sauce
This is a healthy and flavorful dish that can be either grilled outdoors or baked on a sheet pan. Great way to use the abundance of mint in your garden! Serve with pita or over rice or your favorite grain. Serves 6. From Patricia C.
2 T olive oil
2 cloves garlic, minced
1 ½ t kosher salt
¾ t pepper
¼ t allspice
¼ t cinnamon
¼ t turmeric
2 ½ lb boneless skinless chicken breast tenders or chicken thighs
6 pita wraps, wrapped in aluminum foil and warmed in oven or on grill
2 c shredded romaine lettuce
1 ½ c diced tomato
1 ½ c diced cucumber
Optional: feta cheese, olives, chick peas, red onion slices
Mix oil, garlic and spices in bowl to form smooth paste. Add chicken and toss to coat; marinate at room temp at least 20 minutes or in refrigerator for up to 6 hours.
Cook on grill 5 minutes on each side, let rest 5 minutes. Alternatively, you could also cook on a baking sheet at 425 degrees for 20 minutes (for tenders) to 25 (for thighs) minutes.
To serve, divide the chicken among the pita. Top with the accompaniments and drizzle with Tzatziki (recipe follows). Roll up like a taco and serve.
1 c Greek yogurt
2 T olive oil
¼ c freshly squeezed lemon juice
2 cloves garlic
¼ c fresh mint, finely chopped
¼ c fresh dill fronds, finely chopped
1 t kosher salt
½ t pepper
1 medium English cucumber, diced or grated, seeds removed
Squeeze cucumber in kitchen towel to remove excess moisture. Mix all ingredients in bowl. Cover and refrigerate at lease 1 hour to allow flavors to blend. (can be stored, covered, up to 3 days.)