Spicy Chicken Schwarma

This was an extremely easy dinner. I was looking for something I could whip up that would be healthy, but most of all EASY after eating Easter dinners and desserts! We got back in town around 5 yesterday. We were home from the store by 6, and dinner was ready by about 6:30. Nick loved these. I LOVE the authentic ones that you'd find at Middle Eastern places, but this was a good makeshift version!

*Disclaimer: I could NOT photograph this in a way that made it look as appetizing/delicious as it was for us. I actually just split mine down the middle so you could kind of see the layers!

Ingredients:

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided (or plain low-fat yogurt)
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced (I honestly only used 2 breasts!)
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber (I didn't add cucumber, only because I forgot)
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. 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.
2. 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. Fill each pita half with 1 tablespoon cucumber(if you have it), 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Enjoy :) WE ABSOLUTELY LOVED THESE!