Chicken
Chicken breast
1x Wholemeal pitta bread (HEB)
1/4 c plain non-fat Greek yogurt
1 tbsp cayenne pepper
salt to taste
cilantro leaves
lemon or lime wedges
raw veggies: tomato, red onion, cucumber, lettuce, etc.
Mint-Cucumber Raita Sauce
1/2 cup plain Greek yogurt
1/4 cup cucumber grated
a handful of mint leaves – sliced thinly
a pinch of ground coriander
a pinch of salt
a pinch of cayenne pepper
freshly ground black pepper, to taste
Instructions
1. Mix the yogurt, salt, and tandoori seasoning. Then cut chicken into bite-size cubes and combine well with marinade. Allow to marinate for at least a few hours.
2. Prepare Mint-Cucumber Raita by simply mixing all ingredients, and then refrigerating until wrap is ready.
3. Slide the tandoori chicken tikka onto metal skewers, and place on heated grill (near, but not directly above embers). Turn every minute to prevent blackening, and occasionally baste with leftover marinade. When chicken fat bubbles out, grill for another couple of minutes until cooked, but not dried out.
4. Place Pitta on grill for a minute or so on each side to lightly char.
5. Top Pitta with chicken, cilantro, lemon/lime juice, and your choice of raw veggies. Finally spread on the mint-cucumber raita.
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