Spicy Chicken Shawarma

 A shawarma and a Morgan!

Anyone from the Mankato area will tell you that Massad's is the place to eat if you are at the mall. The chicken shawarma's there are to die for, even if they leave you with unfortunate breath for a day or two. Since I no longer live in the area, I have been forced to find my own version, and this one comes pretty close. I don't think Massad's could ever be replicated unless you got the actual recipe, but this one comes close enough to tide me over until the next guarantee of a Massad's shawarma, Black Friday. An bonus, it's pretty healthy!

Spicy Chicken Shawarma
Source: Adapted slightly from Cooking Light

Ingredients:

• 2  Tbls  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
• 1/4 cup plus 2 Tbls  plain low-fat Greek-style yogurt, divided
• 2  Tbls  fresh lemon juice, divided
• 3  garlic cloves, minced and divided
• 1  pound  skinless, boneless chicken breast halves, thinly sliced
• 2  Tbls  extra-virgin olive oil
• 1  Tbls  tahini
• 4  (6-inch) pitas, halved

Optional toppings:

• 1/2  cup  chopped cucumber
• 1/2  cup  chopped plum tomato
• 1/4  cup  chopped red onion
• lettuce

1. Combine first 6 ingredients in a large bowl; stir in 2 tablespoons yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons yogurt mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with desired toppings.