1 lb boneless, skinless chicken breasts, thinly sliced (TIP: To make thinly slicing the chicken as easy as possible, you may freeze it slightly beforehand.)
4 6-inch whole-wheat pitas
romaine lettuce, for serving
3/4 cup plain whole-milk yogurt
1/4 cup tahini paste
1 tbsp minced garlic
2 tsp minced lemon zest, plus 1 tbsp fresh lemon juice
Sea salt, to taste
Marinate chicken: In a large bowl, combine 2 tbsp lemon juice, 2 tbsp garlic, curry powder, cumin and olive oil; season with salt and pepper. Add chicken and toss to coat; let stand 20 to 30 minutes. (NOTE: Here, we marinate the chicken for 20 to 30 minutes, but if you want even more intense flavor, you can marinate it longer in the refrigerator.)
Prepare sauce: In a medium bowl, whisk together all sauce ingredients. Refrigerate until ready to use.
Preheat a grill to medium- high and brush grate with oil. (NOTE: You can also make this recipe using a grill pan on the stove top.) Grill chicken until cooked through, about 2 minutes per side. Grill pitas until lightly toasted, about 1 minute per side. Assemble shawarma by spreading about 2 tbsp sauce on each pita; top with romaine, chicken and vegetable slaw.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.