Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets |
| In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin,
salt and pepper and mint or cilantro leaves. Process until smooth and pour
over chicken to marinate. Refrigerate chicken and allow to marinate for
30 minutes. In a small bowl stir together yogurt, cucumber and chopped
mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat.
Add marinated chicken and cook for 8-10 minutes, stirring occasionally.
Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff
with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
Yield: 2 servings
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