INGREDIENTS:
Juice
of a lime or lemon
2
tablespoons olive oil
2
clove garlic, peeled
1
teaspoons ground coriander
1
teaspoon cumin
Salt
and pepper
1/2
cup mint or cilantro leaves
2
boneless, skinless chicken breasts, Sliced into thin strips
1
cup plain yogurt
1/2
cucumber, peeled and chopped
2
tablespoons chopped mint
1
tomato, chopped
Mixed
lettuce leaves
4
pitas with pockets
PREPARATION:
In
a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt
and pepper and mint or cilantro leaves. Process until smooth and pour over
chicken to marinate. Refrigerate chicken and allow to marinate for 30
minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add
marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat
pitas under a broiler or in a toaster oven. Slice open pitas and stuff with
chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
Yield: 2 servings