- 1 cup plain yogurt
- 1/2 onion, chopped
- 2 tablespoons lemon juice
- 1 tablespoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- ground black pepper to taste
- 2 skinless, boneless chicken breast halves - cut into strips
- 1/4 cup water
- 1 teaspoon vegetable oil
- 4 pita breads
- 1 medium cucumber, diced
- 1 bunch fresh parsley, finely chopped
- Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess.
- Cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. Cut the chicken into bite-sized pieces. Set aside.
- Pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
- Serve chicken on the pita breads, and top with cucumber and parsley.
05/06/2018
recipepes.com
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