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Ingredients Jump to Instructions ↓

  1. Chicken:

  2. 1/4 cup fresh lemon juice

  3. 2 cloves garlic, minced

  4. 1 teaspoon oregano

  5. 1/2 teaspoon ground cinnamon

  6. 2 tablespoons honey

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/2 teaspoon hot sauce

  10. 2 1/2 pounds boneless, skinless breast and thigh meat, cut into 1-inch pieces

  11. 2 tablespoons vegetable oil

  12. 8 small pita breads, warmed

  13. 1 cup sliced red onion for garnish, optional

  14. 1/2 cup chopped fresh parsley for garnish, optional

  15. Cucumber-Garlic Sauce:

  16. 1 (8-ounce) container plain yogurt

  17. 1 garlic clove, minced

  18. 1/2 cup peeled, seeded, chopped cucumber

  19. 1 tablespoon chopped green onion

  20. 1/8 teaspoon salt

  21. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine lemon juice, garlic, oregano, cinnamon, honey, salt, pepper and hot sauce. Add chicken and marinate in refrigerator 30 minutes.

  2. Meanwhile, prepare Cucumber-Garlic Sauce: In small bowl, combine yogurt, garlic, cucumber, green onion, salt and pepper. Refrigerate until ready to serve.

  3. In large nonstick skillet, heat over high heat. Add chicken with marinade, 1/2 at a time, and stir-fry until just beginning to brown, about 15 minutes. Spoon into pita breads, garnish, if desired, with red onion and parsley and serve with Cucumber-Garlic Sauce.

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