Chicken Shawarma with Lime Avocado Mayo, Pita bread and hummus and salad.

 We put the salad in the pita bread with the chicken, onion and peppers and topped with avocado dressing or hummus. 

Chicken Shawarma with Lime Avocado Mayo                                              

Ingredients 

Serves 4

Chicken

1 lbs / 453 gr free-range organic chicken breast, cut into 3-inch strips

2 tablespoons olive oil

2 tablespoons lemon juice

¾ teaspoon fine grain sea salt

3 garlic cloves, minced

1 teaspoon curry powder

½ teaspoon ground cumin

¼ teaspoon ground coriander

Note I added onion, red and yellow peppers and skewered it for the grill.

Lime Avocado Mayo

1 ripe avocado

2 tablespoons mayo (make your own paleo mayo with this recipe)

2 tablespoons plain Greek yogurt

Juice of one lime

¼ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

Heat a grill . 

In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.

In a shallow sealable container or in a large Ziplock bag, combine chicken strips and marinade.

Cover or seal and marinate at room temperature for at least 20 minutes.

In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)

Salad

3  pitted dates, chopped

¼ cup Trail Mix ( mostly raisins and nuts)

1 orange, peeled and cut into sections

2 cups mixed field greens

Dressing

1 orange, peeled

1 tablespoon olive oil

1 tablespoon apple cider vinegar

½ teaspoon salt

½ cup fresh cilantro leaves, packed