Chicken Pita with Yogurt Mint Sauce
Chicken marinated in yogurt-curry sauce, roasted, and served in pita bread with yogurt-mint sauce and lettuce.
Ingredients
plain yogurt (for marinating)
4 tbsp
mild curry paste
1 tsp
honey
1 tsp
lemon juice
1 tsp
chicken tenderloin strips
3
plain yogurt (for sauce)
4 tbsp
lemon juice (for sauce)
1 tsp
salt
a pinch
fresh mint leaves (cut into chiffonade)
8 leaves
small pita breads
4
lettuce
1 small head
Instructions
1
Step 1
Combine the yogurt, curry paste, honey, and lemon juice in a bowl. Add the chicken and toss until evenly coated. Cover and marinate for 30 minutes (or refrigerate overnight).
2
Step 2
Make the sauce: combine the yogurt, lemon juice, and salt in a bowl. Roll the mint leaves into cigar shapes and snip into thin strips with scissors. Mix everything together and refrigerate until ready to use.
3
Step 3
Preheat the grill to low. Place the chicken on a baking sheet lined with parchment paper. Drizzle with half of the remaining marinade and grill for 6 minutes. Flip, drizzle with the remaining marinade, and grill for another 6 minutes until cooked through.
4
Step 4
Warm the pita breads in the oven until puffed. While hot, slice them open and fill with lettuce leaves, the grilled chicken, and the yogurt sauce. Serve immediately.
