Chicken Shawarma

This recipe is from Cooking Light July, 2008

Feel Free to play with the balance between the tahini, yogurt, 
lemon, and garlic in the sauce. I've made a few notes where 
we deviate from the original recipe.

2 T fresh lemon juice
1 t curry powder
2 t extra-virgin olive oil
3/4 t salt
1/2 t ground cumin
3 garlic cloves, minced (we use 4)
1 lb. skinless, boneless chicken breast, cut into 3-inch strips

1/2 cup plain 2% reduced-fat Greek yogurt (we use fat-free)
2 T tahini (we use 1 T)
2 t fresh lemon juice
1/4 t salt
1 garlic clove, minced (we use 2)

remaining ingredients:
cooking spray
4 6-inch pitas
1 cup chopped romaine lettuce
8 1/4-inch thick tomato slices

Preheat grill to medium heat (or heat skillet over stove) 

To prepare chicken, combine first six ingredients in a medium bowl. Add
chicken to bowl; toss well to coat. Let stand at room temperature for
20 minutes.

To prepare sauce, combine yogurt and next four ingredients (through
garlic clove), stirring with a whisk.

Thread 2 chicken strips onto each of 8 skewers. Place kebabs on a grill
rack coated with cooking spray; grill four minutes each side or until done.
(We just cook the chicken in a skillet, adding butter in the last few minutes
to give it a nice brown coating)

Place pitas on grill rack; grill one minute on each side or until lightly
toasted. Place one pita on each of four plates; top each serving with 1/4
cup lettuce and two tomato slices. Top each serving with four chicken
pieces; drizzle each serving with two tablespoons tahini/yogurt sauce. 
(We just heat the pitas in a skillet and go to town...)

Yield: 4 servings.

Calories: 384 (23% from fat)
Fat: 9.8g (sat 2.1g, mono 4.1g, poly 2.7g)
Protein: 34.4g
Carb: 40g
Fiber: 2.5g
Cholesterol: 64mg
Iron: 4.3mg
Sodium: 821mg
Calcium: 106mg