adapted from My Recipes. i’ve served the chicken by itself and with naan – either way, it’s always a dinner hit!
Prep Time: 20 min | Cook Time: 30 min | Serves: 2
- 2 tablespoons finely chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 5 tbspn greek yogurt, divided
- 2 tbpn fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 lb skinless, boneless chicken breast halves, thinly sliced
- 2 tbspn extra virgin olive oil
- 1 tbpsn tahini
- 1/2 c chopped cucumber
- 1/2 c chopped plum tomatoes
- 1/4 c chopped red onion
Preheat a grill to medium high.
In a medium bowl, combine the first 6 ingredients; stir in 1 tbpn yogurt, 1 tbpsn juice, and 2 garlic cloves. Add chicken and toss to coat.
In a separate bowl, combine remaining 1/4 c yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove and tahini. Stir well and set aside for serving.
Thread meat onto metal or bamboo skewers. (If you’re using small whole chicken breasts, simply place on the grill).
When the meat is almost done, grill the bread until blistered, about 1 minute per side.
Fill the naan or pita with the grilled meat, chopped veggies, and yogurt mixture.
Chop peppers and onions into large pieces. Thread these onto separate skewers with cherry tomatoes. Lightly coat grill and vegetables with oil. Grill the vegetables, turning often, until browned and cooked through – about 12-15 minutes. Serve with the grilled meat.
Flavorful Tahini Yogurt Variation
Mix 1/3 cup greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon chopped cilantro, 1/2 tsp cumin and 1/8 tsp salt.