August 11: Lunchbreak - Chef Ryan Makes Chicken Shawarma with Mango Chunda and Tahini Dressing
Centered Chef Food Studios
1715 W. Chicago Ave.
(312) 226-CHEF

Dick Pond Athletics Champions Run
Saturday, August 21
9:00 am race start
Montrose Harbor

Chicken Shawarma with Mango Chunda and Tahini Dressing
Makes 4 servings

1 pound boneless, skinless chicken breast, butterflied, pounded to 1/2" thickness
1/2 cup low fat Greek yogurt
3 cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp Spanish paprika
2 tbsp lemon juice
Chunda sauce
Tahini sauce
1 cup romaine lettuce, shredded
1 small onion, sliced
1 medium tomato, sliced
4 whole wheat Lavash bread (ok to substitute whole wheat tortillas)

Place the chicken in a re-sealable plastic bag. Mix Greek yogurt, garlic, salt, pepper, turmeric, coriander, paprika and lemon juice together in a small bowl. Add to the chicken and distribute evenly. Place in the refrigerator and marinate for at least 2 hours and up to 8 hours. Set a grill over medium-high heat. Remove the chicken from the marinade and blot off excess, discarding marinade. Grill the chicken for about 8-10 minutes, turning once during the cooking process. Chicken is done when internal temperature reaches 165 degrees F. Transfer to a cutting board and keep warm. Grill lavash bread briefly, about 1 minute per side, until grill marks appear. Slice chicken into thin strips.
To prepare shawarma: lay out the lavash, top with sliced chicken, chunda sauce, tahini sauce, lettuce, onion and tomato. Roll up like a burrito and serve.

Mango Chunda
Makes 4 (2 Tbs) servings

1 cup firm mango, peeled and grated
1 tsp salt
2 tsp granulated sugar
2 tsp curry powder
2 Tbs apple cider vinegar

Directions: Combine the mangoes and salt in a sieve. Set the sieve over a bowl and let sit for 20 minutes to extract liquid from the mangoes. Place the mango mixture in a saucepot and discard the extra liquid. Add the sugar to the saucepot and stir until dissolved. Next add the curry powder. Cook for a few minutes over low heat until curry becomes fragrant. Add the apple cider vinegar and cook for about 15 minutes or until vinegar has evaporated. Allow to cool, then place in a clean glass jar to store in the refrigerator.

Tahini Sauce
Makes about 4 servings

1/4 cup tahini
3 Tbs lemon juice
2 Tbs parsley
2 Tbs Greek yogurt
1/4 tsp turmeric
1 pinch cayenne
1 pinch sugar
Salt to taste
Water, as needed

Whisk together all ingredients in a small bowl. Add water, 1 tbsp at a time, to thin to desired consistency. Refrigerate until needed, can be made up to 1 day in advance.