Toronto Chicken Shawarma Recipe

Name: Toronto Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground cardamom; 1 tablespoon chili powder; 1 tablespoon grill seasoning (such as Montreal Steak Seasoning(R)); 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1 lemon, juiced, divided; 1 large clove garlic, minced; 5 tablespoons extra-virgin olive oil, divided; 4 (6 ounce) skinless, boneless chicken breast halves; 1 large onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; salt and ground black pepper to taste; 1 1/2 cups Greek yogurt; 1/4 cup tahini; 1 teaspoon extra-virgin olive oil; 4 pita bread rounds

Servings: persons

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 tablespoon grill seasoning (such as Montreal Steak Seasoning(R))
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 lemon, juiced, divided
1 large clove garlic, minced
5 tablespoons extra-virgin olive oil, divided
4 (6 ounce) skinless, boneless chicken breast halves
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
salt and ground black pepper to taste
1 1/2 cups Greek yogurt
1/4 cup tahini
1 teaspoon extra-virgin olive oil
4 pita bread rounds

1
Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
2
Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
3
Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
5
Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
6
Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground cardamom, 1 tablespoon chili powder, and more.

Yes, Toronto Chicken Shawarma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Toronto Chicken Shawarma

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