I owe my love of kitchen experimentation to my Mom.  Growing up she was always trying new and interesting things.  She made things like homemade yogurt, brined pickles in a crock, homemade phyllo dough, and dandelion wine.  (most likely to cope with the five of us hunyocks!)  Still today we talk on the phone for hours pouring over different recipes and new  recipes we should try.  So fun!

Today, 5 hours away,  Mom was making  homemade bread.  I was making Shawarma with Tahini Sauce, Hummus,  and Tabbouleh Salad.  Fresh simple ingredients make for a most delicious and out of the ordinary dinner.  No hum-drum mealtime here!

I’ve had Shawarma with Tahini sauce many times in restaurants and really love the flavor combination.  Serve with fresh tomato and cucumber slices over warm whole wheat flat bread and tahini sauce, Delish!  Round out this meal with a scoop of fresh tabbouleh salad.  Will share that recipe soon:-)

Shawarma with Tahini Sauce

2 lbs. boneless chicken breast or thighs, trimmed of any fat

Marinade:

4 tablespoons lemon juice
1 tablespoon olive oil
3 large cloves garlic, crushed
3 tablespoons plain yogurt
1 teaspoon tomato paste
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoons salt
½ teaspoon pepper 

Tahini Sauce

½ cup tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons yogurt
¼ teaspoon salt
½ cup water

Whole wheat flat bread (8 pieces)
Fresh cucumber and tomato slices

1)  Whisk all marinade ingredients together.  Leave the chicken breast whole or cut into bite size pieces to skewer.  (If making kabobs, skewer chicken now, it will be much less messy)  Pour marinade over chicken and turn pieces to evenly coat. Cover with a lid or plastic wrap and allow to marinate in the refrigerator for 1-3 hours.

2)  While the chicken is marinating, make the tahini sauce.  Whisk all of the ingredients together in a small bowl that has a lid.  Thin it out with a little more water if too thick.

3)  Preheat grill.  Allow the excess marinade to drip off of the chicken before you place on the grill.  Discard marinade.  Cook the chicken until the juices run clear.  Allow to rest for 15 minutes covered with foil before slicing.  Thinly slice the chicken on a diagonal.  Serve over warm pita bread with tahini sauce, and fresh sliced cucumbers and tomatoes.  YUMMY!  Serves 8. 

**Weight Watcher’s Point Value=10 (four ounces chicken, 1 whole pita, 1 tablespoon tahini sauce, cucumber and tomatoes)