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 yoghurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Cooking spray 4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices
Step 1- Preheat grill to medium-high heat.
Step 2-To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
Step 3- To prepare sauce, combine yoghurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
Step 4- Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
Step 5- Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices.
Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.
Recipe courtesy of myrecipes