Toronto Chicken Shawarma

Toronto Chicken Shawarma

Jessica Rae

"A healthy, serve-at-home version of a popular Toronto street treat."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 737 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 737 kcal
  • 37%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 49.1 g
  • 98%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1133 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
  2. Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
  3. Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  5. Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
  6. Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

This was very good... the chicken seasoning was stellar, the yogurt sauce quite good and the peppers and onions gave a nice crunch. Make sure you use lots of the sauce.. the pita bread tends to ...

I used the spice mixture to marinate some precooked chicken meatballs. I cut the meatballs in half and coated all sides with the marinade, let them marinate for 2 hours and then sautèed them in ...

This went over very well in our house. I was fun to make on the grill and very well liked. Also I like to show my family the world via the dinner plate.

Good as written but used twice as much of the seasoning to coat both sides of 6 halved chicken breasts chicken well. Use sauce liberally, it's delicious and the recipe makes plenty.

Other stories that may interest you