Let's take a break from the baking. Just for one post, k?
Contrary to popular belief, you cannot survive on sugar and caffeine forever! You need real food to sustain and empower your body. I don't get to post "real" food to often because there's usually no time to take pictures. Fortunately, this recipe for Chicken Shwarma is quick, easy, and oh so tasty.
If you've never had a Chicken Shwarma, I insist you find a delicious Lebanese or Mediterranean restaurant. They're thin pita wraps stuffed with grilled, seasoned meat, veggies, and this amazingly smooth white yogurt sauce.
There's nothing I like more than a colorful plate of food at dinner time. Each color promises it's own unique mix of vitamins and nutrients. Love it! And the best part? You can find 98% of this pre-cut at your local grocery store's salad bar. It was $4 for the veggies (minus the added hot pepper). Cheap, efficient, and a time saver. Perfect.
Note, the chicken needs to marinate for 2-8 hours! The prep is a breeze and all the ingredients required are grocery friendly and minimal. I actually bought the meat while on a lunch break, chopped it up, and let it saute in the fridge at work. Pretty awesome, no?
The only special thing about this meal is the cooking method: grilled. You can grill the chicken on the bbq or use a grill pan. I don't know about you... but after work I don't want to deal with the bbq. Grill pan it is!! If you don't have one- they're a worthwhile investment for panninis and meats. If you don't think you'll get much use of it though... I'm sure you can chop up the meat and stir fry it.
Oh summer... let's kick it soon.
PS Hmm... I wonder how this would taste with tofu instead of chicken!
Grilled Chicken Shwarma
from Men's Health
1 1/2 lb boneless, skinless chicken thighs or breast
2 cups Greek yogurt
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
Juice of 1 lemon
Salt and freshly ground pepper
1/2 cucumber, minced
1 Tbsp olive oil
1/2 Tbsp red-wine vinegar
4 whole-wheat pitas or naan
Your choice of the following, for serving:
Thinly sliced red onion
Mix the marinade Combine the chicken with half the yogurt and two-thirds of the minced garlic, along with the cumin, oregano, and lemon juice. Add a few pinches of salt and pepper, toss, and marinate in the refrigerator for at least 2 hours, or up to 8.
Heat a grill or grill pan on high while you mix the remaining yogurt and garlic with the cucumber, olive oil, and vinegar. Add salt to taste and set the sauce aside. I added black pepper, a little extra vinegar, and hot red pepper flakes.Grill the meat until lightly charred on both sides and cooked through, about 8 minutes total. Let them rest off the heat for 5 minutes; meanwhile, lightly toast the pitas on the grill. Slice the chicken into strips and stuff them into the pitas; add the yogurt sauce and your choice of toppings.
PER SERVING 541 calories, 59 grams (g) protein, 23 g carbohydrates (3 g fiber), 23 g fat, 300 milligrams sodium