Categories: Grilling

Ingredients

• 4 chicken breast halves
• 2 garlic cloves, crushed
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp black pepper
• 1 tbsp. olive oil
• 3 tbsp. fresh lemon juice
• 2 tbsp. Greek yogurt
• 4 pitas or flatbreads
• 1 handful shredded iceberg or romaine
• 4 tomatoes, sliced
• 8 radishes, sliced
• Salt
• 1 recipe roasted garlic aioli (see recipe)

Directions

1. Cut each breast half lengthwise into 3 strips. Combine garlic, cinnamon, allspice, pepper, oil, lemon juice, and yogurt. Add chicken strips and toss to coat evenly. Cover and refrigerate for 30 minutes. Thread 3 chicken strips lengthwise on each skewer.

2. Grill over medium-hot coals, turning every 2 minutes, until cooked through, 8-10 minutes. Place pita halves directly on the grill until just warm, about 30 seconds per side.

3. Split open and separate each warmed pita into 2 halves. Stack 2 pita halves cut side up. Using a fork, slice the chicken pieces from 1 skewer onto the pita. Top with a quarter of the lettuce, tomatoes, and radishes. Top with aioli. Add salt and pepper and roll up. Repeat with remaining pita, chicken, lettuce, tomatoes, radishes and aioli. Serve hot.

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