I thought that the Spicy Chicken Shawarma recipe from Cooking Light might make a decent lunch to bring to work. I’m not a huge fan of sandwiches, but this recipe was all stuff I liked and had lots of veggies so I thought it was worth giving it a shot.
I had 1.5 pounds of chicken, and extra of everything else, so I increased the recipe by half. In both the chicken marinade and the tahini spread I used low-fat yogurt, which generally doesn’t cook up very well because the thickening agents in it breaks down when you saute it. (At least, I think that’s what happens. I’ve never had a problem baking with low-fat yogurt, or even with the non-fat stuff, but always a problem when the yogurt is combined with liquid in a skillet.) The chicken let off a lot of juice as I cooked it, and that’s likely from the low-fat yogurt and excess added broth from the chicken being let out, so it didn’t brown. It was definitely done.
I specifically made these pitas for lunch, so I put the chicken in a container for the next day. For Alex’s lunch, I combined the tahini spread with the tomatoes and cucumbers (I left out onion) because I knew he wouldn’t bother with it otherwise. For mine, I took containers of tahini spread, chicken, vegetables, and pita separately, and assembled them at work.
I don’t have any pictures of this. It was okay, but after the first day, I just didn’t find it very satisfying. That’s even with extra tomato and cucumber in my pitas. I wasn’t sold on the yogurt and tahini mixture. The chicken was okay, but I won’t make this again.