Rachael Ray's Chicken Shawarma

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon mccormick's montreal brand steak seasoning
• 1 lemon, juice of, divided
• 1 large garlic clove, finely chopped
• 5 tablespoons extra virgin olive oil, divided
• 4 (6 -8 ounce) boneless skinless chicken breasts
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup tahini
• 1 1/2 cups greek yogurt
• 4 pita bread

Recipe

• 1 preheat an indoor or outdoor grill to high.
• 2 in a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. and the juice of half a lemon, the garlic and about 3 tablespoons evoo and stir until it is paste-like.
• 3 slather the mixture all over the chicken until it is well-coated.
• 4 transfer to the grill and cook on each side for 6-7 minutes, until cooked through. remove from the grill and let the chicken rest before thinly slicing.
• 5 once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of evoo, about 2 tablespoons. once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
• 6 cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
• 7 once the onions are working make the sauce: in a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of evoo. mix to combine.
• 8 place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
• 9 to assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.