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Skinny Chicken Shawarma Meatball in Pita with Yogurt-Veggie Sauce
Skinny Chicken Shawarma Meatball in Pita with Yogurt-Veggie Sauce
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Prep Time:
40 minutes
Total Time:
40 minutes
Experience the irresistible taste of homemade Middle Eastern shawarma - a new family favorite!
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
  • 4 cups shredded lettuce
  • 4 whole wheat pita (pocket) breads (6 inch), halved, toasted
  • 2 tomatoes, diced
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Preheat oven to 375°F.
  • Prepare cookie sheet by lining it with foil and spraying it with cooking spray. In a large bowl, combine the first 7 ingredients for the meatballs and mix gently. Add chicken to the mixture and shape into 16 (1 1/2-inch) balls. Arrange the meatballs on the prepared cookie sheet.
  • Bake for 12 to 15 minutes until just cooked through. Then, switch oven to broil and broil the meatballs 4 to 6 inches from the heat for 2 to 3 minutes until browned. Remove from oven and let cool slightly before serving.
  • In a small bowl, combine yogurt, onion, and salt. To assemble, fill each pita half with 1/2 cup lettuce, 2 meatballs, and 1/4 cup yogurt sauce. Garnish with diced tomatoes and cilantro before serving.

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