Chicken Pitas
with Yogurt Sauce

8 servings

 

• 3/4 cup fresh lemon juice
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon pepper
• 3 cloves minced garlic
• 2 pounds skinless boneless chicken breasts
• 1 3/4 cups (1 large)thinly sliced,
    peeled, seeded cucumbers
• 1 cup thinly sliced, separated
     into rings onion
• 1 tablespoon minced fresh mint
• 1 8 ounce carton plain nonfat yogurt
• 8 whole wheat, cut in half 6-inch pita breads
• 1 cup thinly sliced iceberg lettuce
• 1 cup chopped tomato

Combine first 10 ingredients in a large zip-top plastic bag; seal and shake well to coat. Marinate in refrigerator 8 hours, turning bag occasionally.

Combine cucumber, onion, mint and yogurt in a bowl, stir well. Cover and chill.

Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on grill rack coated with cooking spray; grill 6 to 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.

This chicken is great without the pita and yogurt as well. Will serve 4 using only 1 pound chicken but keep other items the same

Bon appetit!