Charmed for Shawarm-a (Low-Cal, Low-Carb Chicken Shawarma)

Don't get me wrong; there's great food in California -- especially if you discount the vast number of chains in suburbia Orange County. I love the beach-town comfort Italian, the endless supply of too-good-to-be-true pizza, Little Saigon's five-star pho, and sushi so fresh you wonder if you surfed with it that morning.

But alas, since moving from Utah four years ago, I have yet to find a great Lebanese restaurant. And I can't help but love me some Lebanon. I was in love with Cafe Mazza in Salt Lake City, but rather than make the trek to the eclectically delicious restaurant havens of Hollywood and beyond, I attempted to recreate one of my own favorites: chicken shawarma.

Oh, but how I've missed you, with your garlicky yogurt sauce and juicy, spice-grilled chicken. The nice thing about shawarma is that it's actually quite healthy -- not to mention that with a sauce made almost entirely of Greek yogurt, you've got a low-fat, protein-rich, and utterly simple go-to dinner.

Chicken Shawarma (health-fest style)

1 lb boneless, skinless, chicken tenders

2 tbsp lemon juice

1 tsp curry 

1/2 teaspoon cumin

2 tsp olive oil

3/4 tsp salt

3 garlic cloves, minced

Toss all ingredients in a big bowl and get your hands dirty (but please wash them afterward -- this is raw chicken, people). Cover and let sit in the fridge 1 - 3 hours.

Heat grill (I used a trusty Wolfgang Puck electric grill because RP was lazy and has a love/hate relationship with charcoal) to about 350. Cook chicken until no longer pink (about 3 minutes per side). Be careful not to overcook, unless you love that sensation of sawdust slowly making its way down your esophagus.

Then, whip up this simple (yet divine) sauce:

1 individual portion (6 oz) 2% plain Greek yogurt (I used Fage, because I'm a snob, and didn't have Siggi's, my ultimate fav, on-hand)

1-2 garlic cloves, minced

3 tsp lemon juice

1/4 - 1/2 tsp salt (to taste)

Whisk all ingredients together in a small bowl and don't let anyone know that you double-dipped your spoon when you couldn't help trying it a second time.

Lastly, chop up half a red onion, 2-3 English cucumbers, and 1-2 Roma tomatoes and mix them all together.

If you'll be serving this true Mediterranean style (I have no idea what that is, but I'd like to think it's this), heat some healthy pitas on the grill. I love Joseph's, because they're low in carbs, high in protein, and mucho delicioso (not to mention picturesque).

Then take a pita, smear some garlicky Greek yogurty goodness on it, stuff with grilled chicken, and sprinkle (or shower) with veggies.

Color me happy -- and 1/16th Greek.