I was craving something Greek when I came across this recipe on Erin’s site. This originated from Cooking Light and Erin adapted it. I changed it a bit as well but it’s an easy recipe to play with. This is a delicious, light, & fresh way to use your grill.
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin 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
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
4 (6-inch) pitas
Sliced tomatoes & cucumbers
Chopped Greek olives
Preheat grill to medium-high heat.
Place pitas on grill rack; grill 1 minute on each side or until lightly toasted.
To serve, just load your pitas with the meat, vegetables, & cheese to your liking and then top with the sauce. Yummy!!