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Dine In: Memorial Day Weekend Kick Off

Chicken ShawarmaFriday nights that kick off holiday weekends are phenomenal, and this one, heralding the start of summer, is no exception.

Burgers are my go-to grill staple, steak is a special treat and I am learning to master grilled ribs. I adore pork on the grill, but I wanted something different for a weekend that is sure to kick off a great summer for me.

This is a Middle Eastern dish that’s typically eaten as a sandwich, i.e., cookout friendly. You can do it with any meat, but this version features chicken and other ingredients that are family friendly and budget friendly as well. I adore the flavors of the yogurt cucumber sauce; it makes the dish just taste fresh. Like summertime.

Chicken Shawarma
Serves 4

1 cup shredded English cucumber
1/4 cup Greek yogurt
3 Tbsp tahini
2 Tbsp lemon juice
1/2 tsp salt, divided
1 Tbsp garlic powder
1 tsp curry powder
1/2 tsp freshly ground pepper
1 lb boneless, skinless chicken breast, trimmed
1 Tbsp canola oil
4 (6-inch) whole-wheat pita breads or lavash
1 medium tomato, chopped
2 cups thinly sliced romaine lettuce

Preheat grill to medium.

Stir cucumber, yogurt, tahini, lemon juice, and 1/4 teaspoon salt together in a medium bowl. Set aside.

Combine garlic powder, curry powder, pepper, and the remaining 1/4 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tablespoon oil and toss to combine.

Grill the chicken, turning once, until cooked through, about 2 minutes per side. To serve, spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with 1/4 of the chicken, tomato and lettuce. Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.

Nutritional Information: Calories Per Serving: 376, Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 64 mg, Sodium: 606 mg, Carbohydrates: 34 g, Fiber: 6 g, Sugars: 0 g, Protein: 31 g

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