Yet another recipe on my road to healthy eating – a lower fat take on the chicken shawarma from Rose Reisman. I had a family pack of chicken thighs defrosted in the fridge so I had to find a way to use them since you shouldn’t refreeze thawed chicken. This recipe was quick and easy. While mixing up the sauce I forgot I was halving the recipe and put in two cloves of garlic. Holy smoke it was so garlicky that it nearly burnt my tongue! Luckily I love garlic so it didn’t phase me much. lol Shawarma’s are usually made with aioli (aka toum) which is basically garlic mayonnaise and has 90 cal and 10g of fat per Tbsp. Here Rose mixes low fat sour cream with the hummus and garlic which mimics the creaminess and delivers on big garlic taste. I will definitely make this again.
Healthy Chicken Shawarmas
• 3/4 cup store-bought or home-made hummus
• 1 1/2 tbsp lemon juice
• 2 tbsp low-fat sour cream
• 1 tsp finely chopped garlic
• Pinch of salt and pepper
• 12 oz skinless boneless chicken breasts (about 3 breasts)
• 1/4 cup all-purpose flour
• 2 tsp vegetable oil
• 1 1/2 cups sliced onion
• 4 large pitas
• 1/2 cup chopped tomatoes
• 1/2 cup chopped cucumber
• 1/4 cup chopped cilantro
1. Combine the hummus, lemon juice, sour cream, garlic, salt and pepper in a small bowl. Set aside.
2. Place the chicken between 2 pieces of waxed paper, pound it flat and cut into thin strips. Coat the chicken strips with the flour. Lightly coat a nonstick skillet with cooking spray and set over medium-high heat. Add the oil and onion and sauté for 5 minutes or just until browned. Add the chicken and sauté for 10 minutes, stirring constantly, until the chicken is no longer pink. Respray the pan if necessary.
3. Slice each pita in half. Divide the chicken and onion mixture among the half-pitas. Sprinkle with tomatoes, cucumber and cilantro and spoon the hummus sauce over the pitas.
Per serving (1/2 pita): 212 calories, 25 g carbohydrates, 3.8 g fibre, 14 g protein, 6.7 g total fat, 1.3 saturated fat, 25 mg cholesterol, 240 mg sodium