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Post by amirah on Apr 15, 2010 14:49:58 GMT -5
Spicy Chicken Shawarma from "Cooking Light" magazine, April 2010
Preparation Time: 20 minutes minutes Yield: 4 servings (serving size: 2 stuffed pita halves)
2 tablespoons finely chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 1/8 teaspoon ground coriander 5 tablespoons plain low-fat Greek-style yogurt, divided 2 tablespoons fresh lemon juice, divided 3 garlic cloves, minced and divided 1 pound skinless, boneless chicken breast halves, thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon tahini 4 (6-inch) pitas, halved 1/2 cup chopped cucumber 1/2 cup chopped plum tomato 1/4 cup prechopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
CALORIES 402 ; FAT 10.7g (sat 1.9g,mono 6g,poly 2g); CHOLESTEROL 67mg; CALCIUM 93mg; CARBOHYDRATE 40g; SODIUM 541mg; PROTEIN 36.4g; FIBER 2.1g; IRON 4.1mg
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