RACHAEL RAY'S CHICKEN SHAWARMA

Rachael Ray's Chicken Shawarma image

Provided by Karen in MA

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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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

Steps:

Preheat an indoor or outdoor grill to high.
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.
Slather the mixture all over the chicken until it is well-coated.
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.
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.
Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
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.
Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
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.

Nutrition Facts : Calories 648.9, Fat 28.2, SaturatedFat 4.2, Cholesterol 98.7, Sodium 468.9, Carbohydrate 51, Fiber 6.3, Sugar 4.2, Protein 49.5