Ingredients
- 2 tablespoons fresh lemon juice
- 1 teaspoon curry powder
- 2 teaspoons extravirgin 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
- Sauce:
- 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt 1
- garlic clove, minced
- Remaining ingredients: Cooking spray 4 (6-inch) pitas
- 1 cup chopped romaine lettuce
Directions
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Preheat grill to medium-high heat.
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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.
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To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
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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.
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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.