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Chicken Pita Sandwiches With Yogurt Sauce

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Ingredients
  Lemon juice 3⁄4 Cup (12 tbs)
  Turmeric 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Olive oil 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cardamom 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Skinned boned chicken breasts 2 Pound
  Thinly sliced cucumber 1 3⁄4 Cup (28 tbs)
  Thinly sliced onion 1 Cup (16 tbs), separated into rings
  Minced fresh mint 1 Tablespoon
  Plain low-fat yogurt 8 Ounce (1 Carton, 8 Ounce)
  Vegetable cooking spray 4
  Thinly sliced iceberg lettuce 1 Cup (16 tbs)
  Chopped tomato 1 Cup (16 tbs)
Directions

Combine first 10 ingredients in a large heavy-duty, zip-top plastic bag; seal and shake well to coat chicken.
Marinate in refrigerator 8 hours, turning bag occasionally.
Combine cucumber, onion, mint, and yogurt in a medium bowl; stir well.
Cover and chill.
Remove chicken from bag, reserving marinade.
Bring marinade to a boil in a small saucepan; remove from heat, and set aside.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°).
Place chicken on rack, and grill 10 minutes on each side or until done, basting occasionally with reserved marinade.
Cut chicken diagonally across grain into 1/4-inch slices; set aside.
Divide chicken evenly between pita halves; spoon 1 tablespoon lettuce, 1 tablespoon tomato, and 1 1/2 tablespoons yogurt sauce into each pita half.

Recipe Summary

Method: 
Saute
Ingredient: 
Chicken

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