Ingredients
- Chicken:$
- 2 tablespoons fresh lemon juice
- 1 teaspoon curry powder
- 2 teaspoons extravirgin olive oil $
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips $
- Sauce:
- 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage) $
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- Remaining ingredients:
- Cooking spray
- 4 (6-inch) pitas
- 1 cup chopped romaine lettuce $
- 8 (1/4-inch-thick) tomato slices $
Preparation
- 1. Preheat grill to medium-high heat.
- 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
- 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
- 4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
- 5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.
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