Chicken Shawarma Dinner
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15Prep Time Minutes
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50Total Time Minutes
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14Number of Ingredients
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4Servings
Stir together 1/2 cup (125 mL) VH® Garlic Marinade - Strong, oil, lemon juice, cumin, paprika, turmeric and cinnamon; toss with chicken until well coated. Cover and refrigerate for at least 15 minutes or up to overnight.
Preheat broiler; set rack in centre of oven. Transfer chicken to foil-lined baking sheet lightly sprayed with PAM® Original Spray. Broil for 8 to 12 minutes or until internal temperature of chicken registers 165°F (74°C) when meat thermometer is inserted in centre. Let stand for 5 minutes; slice thinly.
Meanwhile, stir together tahini paste, remaining VH® Garlic Marinade – Strong and 2 tbsp (30 mL) water until smooth.
Add chicken down along centre of pita breads, leaving 1-inch (2.5 cm) border. Drizzle with tahini sauce. Top with tomato, lettuce, cucumber, red onion and tzatziki. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly like a burrito.
Alternatively, preheat grill to medium-high heat; grill chicken for 5 to 7 minutes per side or until internal temperature registers 165°F (74°C) when meat thermometer is inserted in centre.
Chicken Shawarma Dinner