Chicken Shawarma with Green Beans and Zucchini

Name: Chicken Shawarma with Green Beans and Zucchini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 0 teaspoons cinnamon; 1 garlic clove, minced; 227 grams green beans; 2 teaspoons ground allspice; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 1 teaspoons ground white pepper; 2 teaspoons ground black pepper; 6 servings Kosher salt; 2 Tbsps fresh lemon juice; 237 milliliters plain low-fat yogurt; 118 milliliters extra-virgin olive oil; 6 6-inchs 6-inch pitas, split horizontally; 1 smalls red onion, thinly sliced; 6 skinless, boneless chicken thighs; 454 grams zucchini, sliced 1/4 inch thick

Chicken Shawarma with Green Beans and Zucchini might be just the main course you are searching for. One serving contains 356 calories, 26g of protein, and 24g of fat. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, yogurt, ground allspice, and a few other things to make it today. To use up the low fat plain yogurt you could follow this main course with the Yogurt Molasses Cookies as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is an affordable recipe for fans of middl eastern food.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil. Rub the spice paste all over the chicken and season with salt. Arrange the chicken on another baking sheet.

Ingredients you will need

Black Pepper

White Pepper

Green Beans

Spice Paste

Coriander

Olive Oil

Allspice

Cinnamon

Zucchini

Whole Chicken

Spread

Cumin

Salt

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Bowl

Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes, until the vegetables are tender and the chicken is nearly cooked through.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Oven

Remove the vegetables. Preheat the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Broiler

Meanwhile, heat the remaining 1/4 cup of olive oil in a small skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook over moderate heat until lightly browned, about 30 seconds.

Ingredients you will need

Garlic

Remove from the heat and whisk in the yogurt and lemon juice; season with salt.

Ingredients you will need

Lemon Juice

Yogurt

Salt

Equipment you will use

Whisk

Arrange the pitas cut side up on a work surface and brush each round with about 1 1/2 teaspoons of the yogurt sauce. Divide the chicken, roasted vegetables and red onion among the pitas and roll the bread around the filling into tight cylinders.

Ingredients you will need

Vegetable

Red Onion