Lunch / Dinner
Chicken Shawarma with yogurt-hummus sauce
When you cook nutritious ingredients in interesting ways, it doesn’t seem like you’re watching what you eat. This recipe for shawarma [shuh-WAHR-mah] is exactly that. Basically a Middle-Eastern taco, this version takes a lighter route using grilled chicken breast instead of beef or lamb, served in lettuce leaves, not pita. Drizzled with a delicious yogurt-hummus sauce, then served with a yummy salad, this is one winning menu.
Ingredients
FOR THE SAUCE, WHISK:
FOR THE CHICKEN, SLICE:
WHISK:
Instructions
Preheat grill to medium-high.
For the sauce, whisk together yogurt, hummus, zest, 1 Tbsp. lemon juice, garlic, ½ tsp. salt, ½ tsp. pepper, and ½ tsp. cumin; whisk in water until smooth.
For the chicken, slice breasts, lengthwise, into 12 strips.
Whisk together 2 Tbsp. lemon juice, oil, 1 tsp. cumin, ½ tsp. salt, and ½ tsp. pepper for the marinade. Toss strips with marinade and thread, accordionstyle, onto four metal skewers. Coat skewers with nonstick spray.
Grill skewers, covered, until breasts are lightly charred and cooked through, 3 minutes per side. Transfer skewers to a platter, tent with foil, and let rest 3 minutes.
Serve chicken in lettuce leaves and drizzle with sauce.
To get even strips of chicken that grill in the same time, slice breasts lengthwise into sixths.
To ensure the chicken doesn’t stick to the grill without adding extra fat, coat skewers with nonstick spray.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 281
% Daily Value*
Total Fat 13g 20%
Cholesterol 92mg 30%
Sodium 713mg 29%
Carbs 5g 1%
Protein 35g
*Percent Daily Values are based on a 2,000 calorie diet.