- 1/2 teaspoon salt
- 1/2 teaspoon red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt
- 2 tablespoons fresh lemon juice
- 3 garlic cloves
- 1 pound of chicken
- 1 tablespoon tahini
- 4 pittas
Measure out the first five ingredients into a bowl.
Add 1 tablespoon of yoghurt, 1 tablespoon of lemon juice and 2 chopped up garlic cloves.
Chop up the chicken into small thin pieces and stir into the yoghurt sauce. Cover and put in the fridge for a bit while you make up the tahini sauce.
Combine 4 tablespoons of yoghurt, 1 tablespoon of lemon juice, 1 tablespoon of tahini and the last chopped up garlic clove.
Saute the chicken in a tablespoon of oil until it's cooked.
Warm the pitta breads and then fill with the chicken, some cucumber slices and some of the tahini sauce. I served ours with some cous cous and a cucumber salad.
The chicken was incredibly spicy. I don't think I could have eaten the chicken without the yoghurt sauce. Together though the combined flavours were delicious. Everyone enjoyed the pittas so we'll likely have them again. Tahini is a strong flavour on it's own but in some yoghurt it gives a more delicate taste which was lovely. Nice!