Chicken Shawarma

"OK Dave, why are you giving me another recipe for something I've never heard of and can't even be sure I'm pronouncing correctly?"

Because the world is FULL of healthy and delicious food that doesn't come from your Grandma's cookbook. 

Today I ask you to join me in a quick trip to the streets of Turkey for a classic street food recipe - and if you can't pronounce "shawarma" (sha-WAR-ma), you can call it "Grilled Spiced Chicken with Garlic Sauce"

And "Quick" is appropriate because you can assemble this in 15 minutes if you do a little prep the night ahead.

This dish is usually cooked on a rotating spit, but the grill, gtill pan or even a skillet works. It is perfect served over quinoa (traditionally couscous) with yogurt, grilled red onions and cucumbers as I am doing tonight, or try it with quinoa (rice) and slivered almond pilaf, or on a pita. It is light, low carb and delicious, the 3 things every bariatric patient strives for.  ENJOY!!

INGREDIENTS:
CHICKEN:1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1 tablespoons extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper, to taste
GARLIC YOGURT SAUCE:
1 (7-ounce) container 2% Greek yogurt (I like Fage)
2 teaspoons lemon juice
2 garlic cloves, finely minced
1/8 tsp kosher salt
Chopped parsley (for garnish)

DIRECTIONS:

Pound each breast between plastic sheets, to an even thickness, about ½-inch thick. 

Place pounded chicken breasts back into bag and set aside. 

In a medium bowl, combine olive oil and lemon juice. 

Whisk until combined. 

Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. 

Pour the marinade into a ziptop bag with the chicken, massaging it to evenly coat. 

Refrigerate and marinate for at least 1 hour, up to overnight. 

In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. 

 Stir to combine and refrigerate until ready to use. 

Over medium-high heat, grill or pan sear the chicken for 3 minutes or until it no longer sticks to the grill/pan. 

Turn the chicken and grill an additional 3-4 minutes. 

 Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. 

 Top each breast with 2 tablespoons sauce and a sprinkle of parsley. 

 Serve.

Cook's Notes:

• Other sides that would work are tomatoes, tahini, olives, feta, or hummus. 
• Harissa would work great to add some spice!
• Excellent when made with chicken thighs