Finally!! Spring is around the corner!! Yaaay!!!
This week was warm enough for me to wear my dresses, pumps and spring coat. You must be surprised to see me so happy. Well, Boston just went through a bitter winter with record-breaking snowfall. When it comes to snow removal, this town is the worst. The morning commute was painful, but things are starting to return to normalcy.
The temperature is around the mid-40s and people are outside walking or jogging. Thanks to daylight savings, we are getting more sunlight in the evening. The sun sets around 7 p.m. which means I have more time to shoot in the evening. I do not have to rush home from work at 4 p.m. anymore.
While chatting with my Sayari di last week, she told me to check my egg consumption. I eat two poached eggs for breakfast almost every morning. Because eggs have a lot of cholesterol and my family has a history of high cholesterol, she told me curb my consumption. Now, I don’t like the sweet things such as muffins, croissants or oats that are common for breakfast in the American diet so I am left with very few options.
After browsing through a bunch of cookbooks and chatting with mom, I decided to make a chicken shawarma wrap for breakfast. I prefer a hearty, healthy breakfast to help me run on my toes at work in the early a.m.
This chicken shawarma recipe is easy to prepare. Toss them in a wrap with some tomato, onion and green pepper with garlic yogurt sauce, and you are all set to go. You can skip the garlic yogurt sauce if you do not have time. I prepared two large chicken breasts on Sunday afternoon which I packed for breakfast before leaving the apartment on weekday mornings. It’s that simple!
We liked it so much that I decided to make it again this week. The recipe is adapted from “An Edible Mosaic.” If you’re counting calories, do not forget to check the diet alternatives below.
Special Note: If you have a hard time getting ginger and garlic powder, you can use 1 teaspoon of ginger and garlic paste.
If you want to make Pita at home, please follow Simi’s recipe. Here is the link.
Diet alternatives:
If dieting you can skip frying the step (Chicken, step 6). It will still taste delicious.
You can substitute the Pita with a 45 calorie, low-carb tortilla from Trader Joe’s or a homemade roti (flatbread).
Try it without bread. Spread onion, green pepper and cucumber on a plate. Line the chicken pieces on top. Spoon in some yogurt sauce and an interesting salad is ready.
Ingredients
- Chicken
- 2 chicken breasts
- 1/2 cup plain greek yogurt
- salt to taste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried fenugreek, crushed between palms
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 3 tablespoons olive oil
- Garlic yogurt sauce
- 1/2 cup plain greek yogurt
- 3 garlic cloves, crushed
- Onion pickle
- 1/2 red onion, thinly sliced
- 1/4 cup vinegar
- Serving suggestion
- 4 regular size pita
- 1 green pepper, thinly sliced
- 1 persian cucumber, roundly sliced
Instructions
Chicken
1. In large bowl, add chicken pieces, yogurt, salt and all of the spices. Cover it with cling wrap and marinate for 30 minutes if unrefrigerated or 24 hours in the fridge.
2. Preheat the oven to 350 Degrees. Have on hand a 14-inch baking dish.
3. Spread 1 tablespoon of olive oil on baking dish. Distribute well.
4. Arrange the chicken pieces on dish and bake uncovered for 1 hour or until chicken is cooked through.
5. Transfer chicken to a cutting board and slice thinly with a knife.
6. In a non-stick pan over medium-high heat, heat 1 tablespoon of oil. Add chicken slices in batches and fry until brown around the edges. Repeat this step until all of the chicken has been fried. I did it in two batches, but make sure you are not overcrowding the pan.
Garlic yogurt sauce
1. In a bowl, add crushed garlic and yogurt. Stir until well mixed.
Onion Pickle
1. In a bowl add onion, vinegar and a generous pinch of salt. Stir until well mixed.
Serving Suggestions
1. If using pita or store bought tortilla, toast each side for 2-3 minutes.
2. Cut them in half to make pita pockets.
3. Add chicken pieces, picked onions and green pepper to pita pockets. Pour garlic yogurt sauce on top. Enjoy it for breakfast or as a light lunch with hot tea or coffee.
4. Spread onion, green pepper and cucumber on a plate. Line the chicken pieces on top. Spoon in some yogurt sauce and an interesting salad is readyEnjoy it for breakfast or as a light lunch with hot tea or coffee.
Lovely recipe, quick and easy if its pre planned. One can also add hummus if they are going vegetarian.
I agree. I love hummus..
Oh I love Chicken Shawarma. you made it perfect! You clicks are so amazing Dolphia. LOVE IT!
Thank you Jyothi, you are always a sweetheart 🙂
Awesome clicks ! Absolutely loving it !
Thank you dear 🙂
Pingback: Brown Fried Rice - Savory Breakfast bowl | Story of Cooks