Chicken Shawarma Dip

104  Ratings
  • 30 min prep
  • 1 hr 45 min total
  • Makes 12 servings, 2 Tbsp. dip and 16 crackers each.


Chicken Shawarma Dip Recipe

Ingredients

  • 1 tsp. olive oil
  • 1/2 tsp. curry powder
  • 4-1/2 tsp. fresh lemon juice, divided
  • 1 Tbsp. minced garlic, divided
  • 1/2 tsp. ground cumin, divided
  • 1/4 tsp. kosher salt, divided
  • 2 small boneless skinless chicken breasts (1/2 lb.)
  • 1 container (5 oz.) plain nonfat Greek-style yogurt
  • 2 Tbsp. tahini
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped cucumbers
  • 2 Tbsp. chopped red onions
  •  WHEAT THINS Toasted Pita Original Oven Baked Crackers

Instructions

  • Heat  grill to medium heat.
  • Combine  oil, curry powder, 1 Tbsp. (3 tsp.) lemon juice, 2 tsp. garlic, 1/4 tsp. cumin and 1/8 tsp. salt; brush evenly onto both sides of chicken breasts.
  • Grill  6 to 8 min. on each side or until done (165°F). Cool.
  • Mix  yogurt, tahini, remaining lemon juice, garlic, cumin and salt in medium bowl until blended. Chop chicken. Add to yogurt mixture; mix lightly. Refrigerate 1 hour.
  • Spread  chicken mixture onto bottom of shallow serving dish; top with tomatoes, cucumbers and onions. Serve with crackers.

Recipe Tips

SubstitutePrepare using boneless, skinless chicken tenders.

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Nutrition Information

Makes 12 servings, 2 Tbsp. dip and 16 crackers each.

Nutrition per serving:

  • Calories 130 
  • Total fat 5 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Cholesterol 10 mg
  • Sodium 160 mg
  • Carbohydrate 14 g
  • Dietary fiber 1 g
  • Total Sugars 0 g
  • Protein 8 g
  • Vitamin A 0 %DV
  • Vitamin C 2 %DV
  • Calcium 2 %DV
  • Iron 6 %DV

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