Shawarma-Spiced Chicken Pita with Tahini Yogurt Sauce
Sandwiches
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.3g
Sucrose: 0.1g
Glucose: 0.9g
Fructose: 1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.3g

Fats

Saturated: 11.5g
Monounsaturated:24.2g
Polyunsaturated: 9.7g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0.3g
Total Omega 6: 5.9g
ALA: 0.3g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 6.8g 28%
Net Carbs: 40
Sodium: 1365.5mg 57%
Potassium: 894.2
Cholesterol: 187.9

Nutritional Values (g)


Calories: 793 Fat: 50g
Protein: 42g Carbs: 47g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Cumin (Spices, cumin seed)
1/2 tsp, ground / 1.5 grams
Coriander seed (Spices)
1/4 tsp / 0.45 grams
Paprika (Spices)
1/4 tsp / 0.53 grams
Cayenne pepper (Spices, red or cayenne)
1/8 tsp / 0.23 grams
Cinnamon (Spices, ground)
1/8 tsp / 0.33 grams
Olive oil (Salad or cooking)
4 tbsp / 54 grams
Salt (Table)
1 1/2 tsp / 9 grams
Pepper (Spices, black)
3/4 tsp / 1.6 grams
Chicken thigh (Broilers or fryers, meat and skin, raw)
8 thigh, bone removed / 752 grams
Pita bread (Whole-wheat)
4 pita, large (6-1/2″ dia) / 256 grams
Plain yogurt (Low fat, 12 grams protein per 8 ounce)
1 cup (8 fl oz) / 245 grams
Sesame butter (Seeds, tahini, from roasted and toasted kernels (most common type))
1 tbsp / 15 grams
Garlic (Raw)
1/4 tsp / 0.70 grams
Lemon zest (NAN)
1/4 tsp / 0.50 grams
Lemon juice (Canned or bottled)
4 tbsp / 60 grams
Dill (Fresh)
2 tbsp / 1.1 grams
Spearmint (Fresh)
2 tbsp / 11.4 grams
Cucumber (With peel, raw)
1/2 cucumber (8-1/4″) / 151 grams
Lettuce (Romaine or cos, raw)
2 cup shredded / 94 grams
Cherry tomatoes (Red, ripe, raw, year round average)
3/4 cup cherry tomatoes / 112 grams
Onions (Raw)
1/3 cup, sliced / 38.3 grams

Instructions

Step 1
Preheat oven to 425 degrees F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 tbsp oil, 3/4 tsp salt, and 1/4 tsp pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Step 2
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until incorporated. Fold in 2 tbsp dill, and 2 tbsp mint.
Step 3
Toss cucumber, lettuce, tomatoes, onion, remaining 2 tbsp lemon juice, 2 tbsp oil, 1/4 ts. salt, and 1/4 tsp pepper in another medium bowl.
Step 4
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 tbsp tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.