About two months ago, Cooking Light came out with an article talking about people’s comfort foods. They interviewed a variety of people for their Top 10 Lists, and the responses were really interesting. People said everything from apple pie to Vietnamese pho; macaroni and cheese to Indian curry. Growing up in my house, going out to eat meant eating ethnic food. Cold, snowy nights often means a trip to Sahara for Middle Eastern food or India’s Castle for masalas and curries. These chicken shwarma pitas remind me of those fond memories. Marinating the chicken in yogurt overnight makes it incredibly tender, and the spices bring in the warmth and depth of flavor found in those fragrant restaurants. Served family style with a variety of fillings and toppings, and you have a great summer meal.
Makes: 4 servings
Marinating Time: 6 hours Cooking Time: 30 minutes
1 cup non-fat yogurt
1 lb chicken tenderloins
1 tbs curry powder
1 tbs cumin
1 tbs coriander
1 tsp cinnamon
1 large clove garlic, minced
2 tsp salt
4-6 wheat pitas, cut in half
1 cup hummus
1 cup baba ganouj
1 cucumber, thinly sliced
2 vine tomatoes, thinly sliced
1 small red onion, thinly sliced
2-3 cups greens- Romaine lettuce or spinach
- Whisk together all of the ingredients for the chicken except for the chicken in a large baking dish. Add the chicken, making sure that the yogurt mixture is coating everything well. Cover with saran wrap and marinate for at least 6 hours or over night.
- Preheat the grill to medium-high heat; spray with cooking spray so that the chicken doesn’t stick. Cook the chicken for roughly 4 minutes per side, or until it is completely cooked through. Remove the chicken from the grill and keep warm.
- Lightly drizzle some olive oil over the pitas and cook the pitas for 2-3 minutes per side, or until they have light char marks on them.
- Serve the pitas and chicken family style with the remaining pita ingredients.