Spicy Chicken Shawarma - Moroccan at the Evans’ night

Just wish I knew how to pronounce what we made – shawarma (spicy chicken)! This is modified from a Cooking Light recipe this month, and it feels very authentic, something you would have at a great Middle Eastern restaurant. Considering how easy it is and how quickly it comes together, it has a distinctive complexity of flavors. Spices, and some of my favorites – chiles, cumin, coriander – certainly define Moroccan dishes. The veggie salad we had on the side really compliments the chicken and completes the meal.

Spicy Chicken Shawarma

Serves 4

2 tablespoons finely chopped fresh parsley

1/2 teaspoon salt

3/4 teaspoon crushed red pepper

1 1/2 teaspoons ground allspice

1/2 teaspoon ground white pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1/8 teaspoon ground coriander

6 tablespoons plain non-fat Greek-style yogurt, divided

2 tablespoons fresh lemon juice, divided

4 garlic cloves, minced and divided

1 pound skinless, boneless chicken breast halves, thinly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon tahini – I realized I didn’t have any in the frig, so I sub’d about a half tablespoon of natural peanut and some sesame oil

4 (6-inch) pitas, halved

shredded lettuce

Combine first 8 ingredients in a large bowl; stir in 2 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining garlic cloves, and tahini, stirring well.

Divide chicken evenly in pita shells. Top chicken with sauce and lettuce.

Chopped Vegetable Salad

2 cups chopped cucumber

1 1/2 cup chopped red bell pepper or a mix of red and green pepper

1 cup chopped tomato

1/2 cup chopped red onion

1/2 cup chopped fresh parsley

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper.

2 ounces feta cheese

Combine and serve.

A dish like this puts you in the mood to throw the Casablanca DVD on after dinner.