Sorry for the delay in posting this morning, today's Sudoku was a tough one.
Today I bring you a recipe I have sort of tried. I first tasted this when I went with friends to Shish on Grand Avenue. It's a Mediteranean Grill and Cafe, and I must tell you it is AMAZING. Their falafel is perfect, and their desserts will make you swoon. I particularly enjoyed the glasses our tea was served in. But I digress, as usual.
I had Chicken Shawarma along with my Falafel, and it was delish. Imagine my delight when I opened this month's issue of Cooking Light and found a recipe! I will share it with you here, and plan on making it tomorrow night.
2 Tbsp. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/8 tsp. ground coriander
5 Tbsp. plain low fat Greek yogurt, divided
2 Tbsp. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lb. boneless skinless chicken breasts, thinly sliced
2 Tbsp. olive oil
1 Tbsp. tahini
4 pitas, halved
1/2 c. chopped cucumber
1/2 c. chopped plum tomato
1/4 c. chopped red onion
Combine first 6 ingredients in a large bowl, stir in 1 Tbsp. yogurt, 1 Tbsp. juice, and 2 garlic cloves. Add chicken, toss to coat. Heat oil in a large non-stick skillet over med-hi heat. Add chicken mixture to pan, saute 6 minutes or until browned and done, stirring frequently.
While chicken cooks, combine remaining yogurt, juice, and garlic along with tahini, stirring well. Spread 1 1/2 tsp. tahini mixture inside each pita half, divide chicken evenly among pita halves. Fill each pita half with 1 Tbsp. cucumber, 1 Tbsp. tomato, and 1 1/2 tsp. onion. Yield: 4 servings.
Doesn't it sound fresh and spicy and yummy? And good for you too!