Spicy Chicken Shawarma

Ingredients

• 2 tbls finely chopped fresh parsley
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/8 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 5 tbls plain low-fat Greek-style yogurt, divided 
• 2 tbls fresh lemon juice, divided
• 3 garlic cloves, minced and divided
• 1 pound skinless, boneless chicken breast halves, thinly sliced 
• 2 tbls extra-virgin olive oil
• 1 tablespoon tahini
• 4 (6-inch) pitas, halved
• 1/2 cup chopped cucumber
• 1/2 cup chopped plum tomato
• 1/4 cup pre-chopped red onion

Method

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves.
2. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
3. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
4. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.