Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts cut in half lengthwise (1 1/4 -1 1/2 lbs)
  • 1/3 cup extra virgin olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • pinch red pepper flakes
  • 1/2 cup Greek Yogurt
  • 1/2 lemon juiced
  • 1/2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 pinches crushed red pepper
  • Pita bread warmed
  • Romaine chopped
  • Cucumber slices
  • Grape tomatoes halved
  • Feta cheese
  • Red onions thinly sliced

Instruction

  • In a large Ziploc bag, add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, fresh ground black pepper, and red pepper flakes; shake to combine. Add chicken and marinate for 2-3 hours in the refrigerator.
  • Preheat the gas grill to 350 degrees. Cook chicken breasts for 5-7 minutes on each side; they are done when they reach an internal temperate of 160-165 degrees Fahrenheit. Remove from grill, cover loosely with an aluminum foil tent and let rest for 10-15 minutes.
  • In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, salt, pepper, and crushed red pepper.
  • Slice the chicken into small bite-size pieces. In warm pita bread, layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions, and yogurt sauce. If desired, garnish with fresh parsley.