This grilled chicken sandwich was probably this summers favorite new recipes. I can’t tell you how many times we enjoyed this. The whole family thought this one really rocked and it was easy to prepare! I adapted the recipe from the Dean and Deluca Cookbook. The chicken is marinaded in an olive oil spice paste which gives it tons of great flavor. It’s served with a tahini yogurt sauce that  is the perfect accompaniment. This combo is also wonderful served over brown rice with some sauteed or roasted veggies like red onion and broccoli. It’s like a Middle Eastern rice bowl. It calls for boneless chicken thighs so I use the boneless, skinless chicken thighs from Costco. I love how that they are portion-sized and sealed with about 4-5 thighs per pack  I always have them ready to go in my freezer. I hope you give this a try before the weather hits full fall and we’re all thinking about soups and stews and yummy comfort foods.

Grilled Cumin Chicken Stuffed Pita

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Grilled Cumin Chicken Stuffed Pita Bread

Author kathleen

Ingredients

Chicken:

  • 10-12 Chicken Thighs Boneless, Skinless, Cut into Chunks
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Dried Ground Cumin
  • 1 Teaspoon Dried Ground Coriander
  • To Taste Salt
  • To Taste Black Pepper

Yogurt Tahini Sauce

  • 2 Cups Plain Yogurt
  • 1 Tablespoon Tahini Sauce
  • 1 Tablespoon Fresh Lemon Juice
  • To Taste Salt
  • To Taste Black Pepper
  • Pita Bread
  • Tomatoes Chopped
  • Red Onion Thinly Sliced
  • Flat Leaf Parsley Chopped

Instructions

  1.  Mix olive oil, cumin, coriander and garlic together to form a thick paste. Evenly coat chicken pieces with paste. Season well with salt and pepper. Marinate in the refrigerator overnight.
  2.  Mix together the yogurt, tahini paste, and lemon juice (make sure you get all the tahini well mixed in or you will have a lumpy sauces that isn't pleasant. I use my stick blender.). If you prefer a thinner sauce you can add water. Season to taste with salt and pepper.
  3.  Grill the chicken on both sides until there is no longer any pink. About 10 minutes on a hot, charcoal grill.(you can also cook under a preheated broiler).
  4. Serve the chicken with steamed pitas, veggies and sauce. Sooo YUM!
  5. Source:  Adapted From The Dean and Deluca Cookbook

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