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Chicken and Pita Shawarma with Garlic Tahini Sauce Recipe Video
|For chicken and marinade|
|Boneless chicken breasts||1 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|For garlic tahini sauce|
|Tahini||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Kosher salt||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Lemons juice||4 Tablespoon|
Calories 1142 Calories from Fat 473
% Daily Value*
Total Fat 55 g85.2%
Saturated Fat 9.2 g45.8%
Trans Fat 0.1 g
Cholesterol 138.9 mg
Sodium 1530.8 mg63.8%
Total Carbohydrates 89 g29.6%
Dietary Fiber 7.3 g29.3%
Sugars 4.1 g
Protein 77 g153.5%
Vitamin A 7% Vitamin C 50.5%
Calcium 32.1% Iron 38.2%
*Based on a 2000 Calorie diet
Cut the chicken into small bit size pieces and add it to a large zip-lock bag. Pour marinade over chicken, seal bag and mix marinade into the chicken using your hands. Refrigerate for 1-2 hours.
While the chicken is marinating, prepare the garlic tahini sauce.
In a food processor, combine garlic, tahini and kosher salt. Slowly add the oil and lemon juice (1 teaspoon at a time until desired consistency). Place in a bowl and add the yogurt, mix well and set aside.
Heat a grill pan over high heat. Cook the chicken until done, about 8-10 minutes. Remove from heat.
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