How to Make Toronto Chicken Shawarma - A Step-by-Step Guide

Toronto Chicken Shawarma is a popular street food dish inspired by Middle Eastern flavors and spices. It is a delicious and flavorful dish that is perfect for lunch or dinner. This recipe uses marinated chicken, a creamy garlic sauce, and various accompaniments such as pita bread, pickles, and tomatoes to create a mouthwatering meal that is both healthy and satisfying.

The key to making a perfect Toronto Chicken Shawarma lies in the marinade. The marinade is made with a combination of...

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Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamom
  • 1 tablespoon chili powder
  • 1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • 1 lemon, juiced, divided
  • 1 large clove garlic, minced
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • salt and ground black pepper to taste
  • 1 ½ cups Greek yogurt
  • ¼ cup tahini
  • 1 teaspoon extra-virgin olive oil
  • 4 pita bread rounds

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 sandwiches

  • Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.
  • Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
  • Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  • Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
  • Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.
  • Nutrition

    737 cal.

    • Total Fat: 40g
    • Saturated Fat: 9g
    • Cholesterol: 114mg
    • Sodium: 1133mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 49g
    • Vitamin C: 98mg
    • Calcium: 191mg
    • Iron: 6mg
    • Potassium: 715mg