Chicken Pita Sandwiches With Yogurt Sauce
|Lemon juice||3⁄4 Cup (12 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Olive oil||1 1⁄2 Teaspoon|
|Ground cardamom||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)|
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.