Spicy Chicken Shawarma

• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 5 tablespoons plain low-fat Greek yogurt, divided
• 2 tablespoons fresh lemon juice, divided
• 3 garlic cloves, minced and divided
• 1 lb chicken breast halve, boneless, skinless, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tahini
• 4 (6 inch) pita bread, halved
• 1/2 cup chopped cucumber
• 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; saute 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, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

fresh parsley, salt, red pepper, ground ginger, ground cumin, ground coriander, yogurt, lemon juice, garlic, chicken breast halve, extravirgin olive oil, tahini, pita bread, cucumber, tomato, red onion

Taken from www.food.com/recipe/spicy-chicken-shawarma-421930 (may not work)