Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground coriander

  2. 1 tablespoon ground cumin

  3. 1 tablespoon ground cardamom

  4. 1 tablespoon chili powder

  5. 1 teaspoon smoked paprika

  6. 1 tablespoon grill seasoning, recommended brand Montreal

  7. 1 lemon , Juice of, divided

  8. 2 large garlic cloves , grated, finely chopped

  9. 5 tablespoons extra-virgin olive oil , divided

  10. 4 chicken breasts , boneless, skinless (about 6 to 8 ounces each)

  11. 1 large onion , sliced

  12. 1 red bell pepper , sliced

  13. 1 yellow bell pepper , sliced

  14. 1/4 cup tahini

  15. 1 1/2 cups Greek yogurt

  16. 4 pita bread

Instructions Jump to Ingredients ↑

  1. Preheat an indoor or outdoor grill to high.

  2. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.

  3. Slather the mixture all over the chicken until it is well-coated.

  4. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.

  5. Remove from the grill and let the chicken rest before thinly slicing.

  6. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

  7. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.

  8. Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce. ?


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