Chicken Shawarma

Ingredients

• 1 teaspoon curry powder 
• 2 teaspoons olive oil extravirgin
• 1  garlic clove minced
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 4 6-inch pitas ()
• 0.5 cup greek yogurt plain 2% reduced-fat (such as Fage)
• 1 cup romaine lettuce chopped
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1 pound chicken breast boneless skinless cut into 16 (3-inch) strips
• 2 tablespoons tahini 
• 8 slices tomatoes (1/4-inch-thick)

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl.
3. Add chicken to bowl; toss well to coat.
4. Let stand at room temperature 20 minutes.
5. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
6. Thread 2 chicken strips onto each of 8 (12-inch) skewers.
7. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
8. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted.
9. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.