Rachael Ray's Chicken Shawarma |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yum-o! Ingredients:
1 tablespoon ground coriander |
1 tablespoon ground cumin |
1 tablespoon ground cardamom |
1 tablespoon chili powder |
1 teaspoon smoked paprika |
1 tablespoon mccormick's montreal brand steak seasoning |
1 lemon, juice of, divided |
1 large garlic clove, finely chopped |
5 tablespoons extra virgin olive oil, divided |
4 (6 -8 ounce) boneless skinless chicken breasts |
1 large onion, sliced |
1 red bell pepper, sliced |
1 yellow bell pepper, sliced |
1/4 cup tahini |
1 1/2 cups greek yogurt |
4 pita bread |
Directions:
1. Preheat an indoor or outdoor grill to high.
2. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like.
3. Slather the mixture all over the chicken until it is well-coated.
4. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing.
5. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
6. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
7. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
8. Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
9. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
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