Chicken Shawarma

Chicken Shawarma Chicken: 2  tablespoons  fresh lemon juice 1  teaspoon  curry powder 2  teaspoons  extravirgin olive oil 3/4  teaspoon  salt 1/2  teaspoon  ground cumin 3  garlic cloves, minced 1  pound  skinless, boneless chicken breast, cut into 16 (3-inch) strips Sauce: 1/2  cup  plain Greek yogurt (such as Fage) 2  tablespoons  tahini 2  teaspoons  fresh lemon juice 1/4  teaspoon  salt 1  garlic clove, minced Remaining ingredients: Cooking spray (I use olive oil) I don't like Cooking Sprays 4  (6-inch) pitas 1  cup  chopped romaine lettuce 8  (1/4-inch-thick) tomato slices Preheat grill to medium-high heat. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce. b!g(g)2*w@l# Chicken Shawarma is a post from: A Black Girl's Guide To Weight Loss.