Skinny Chicken Shawarma Meatball In Pita With Yogurt Veggie Sauce Recipes

SKINNY CHICKEN SHAWARMA MEATBALL IN PITA WITH YOGURT-VEGGIE SAUCE

The sensational flavors of Middle Eastern shawarma will soon become family favorites after you try this quick, healthful recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 15

Skinny Chicken Shawarma Meatball in Pita with Yogurt-Veggie Sauce image

Steps:

Heat oven to 375° F.
Line cookie sheet with foil; spray with cooking spray. In large bowl, gently mix first 7 meatball ingredients, then add chicken. Shape into 16 (1 1/2-inch) balls. Place on cookie sheet.
Bake 12 to 15 minutes or until just cooked through. Set oven control to broil. Broil with tops of meatballs 4 to 6 inches from heat 2 to 3 minutes or until browned. Remove from oven; cool slightly.
Meanwhile, in small bowl, mix yogurt, onion and salt. To serve, place 1/2 cup lettuce in each pita half, then top with 2 meatballs and 1/4 cup yogurt sauce. Top with diced tomatoes and cilantro.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g

Ingredients

3 tablespoons low-sodium chicken broth
2 tablespoons tahini
1 tablespoon honey
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1 lb ground chicken breast
1 cup plain fat-free yogurt
1/2 cup finely diced onion
1/4 teaspoon salt
4 cups shredded lettuce
4 whole wheat pita (pocket) breads (6 inch), halved, toasted
2 tomatoes, diced
2 tablespoons chopped fresh cilantro

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.

Provided by David Tanis

Categories lunch, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Grilled Chicken Pita With Yogurt Sauce and Arugula image

Steps:

Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

Ingredients

2 boneless, skinless chicken breasts (about 8 ounces each)
Salt and pepper
Extra-virgin olive oil
1 cup plain yogurt
1/4 cup chopped green and black olives
1/2 cup chopped cucumbers, from 2 small Persian cucumbers
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 garlic clove, grated or very finely minced
Pinch of dried oregano
1/2 teaspoon sumac (or a little grated lemon zest)
Pinch of red-pepper flakes
4 whole-wheat pita breads
A large handful of arugula, watercress or other salad greens

VEGETARIAN MUSHROOM SHAWARMA PITAS

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Provided by Alexa Weibel

Categories dinner, lunch, weekday, sandwiches, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Vegetarian Mushroom Shawarma Pitas image

Steps:

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

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CHICKEN SHAWARMA - SIMPLY HOME COOKED

Web May 5, 2021 Combine chicken thighs, greek yogurt, onion, garlic, black pepper, salt, cayenne, cumin, coriander, paprika, and olive oil into a …
From simplyhomecooked.com
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Total Time 4 hrs 30 mins
Category Main Course
Calories 91 per serving

Combine all the ingredients in a large bowl. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
Place two skewers beside each other. Roll up each marinated chicken thigh and slide it onto both skewers.
Grill both sides of the skewered chicken thighs on high heat until fully cooked through (about 10 minutes per side).
Using a sharp knife, slice off a desired amount of chicken and place it into each pita. Top with your favorite toppings. I like to use Romain lettuce, cherry tomatoes, red onion, cucumber, and of course Greek yogurt sauce.

Skinny Chicken Shawarma Meatball In Pita With Yogurt Veggie Sauce Recipes

SKINNY CHICKEN SHAWARMA MEATBALL IN PITA WITH YOGURT-VEGGIE SAUCE

The sensational flavors of Middle Eastern shawarma will soon become family favorites after you try this quick, healthful recipe.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.

VEGETARIAN MUSHROOM SHAWARMA PITAS

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