3/4 c. fresh lemon juice
1 tsp. seasoned salt
1/2 tsp. ground allspice
1 1/2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground cardamon
1/8 tsp. pepper
3 garlic cloves, minced
2 lb. skinned, boneless chicken breasts
1 3/4 c. thinly sliced onion separated into rings
1 Tbsp. minced fresh mint
8 (6-inch) whole white bread pita rounds, cut in half
1 c. chopped tomato
2 c. shredded cheese
Combine the first 9 ingredients in a large ziplock plastic bag.
Seal and shake well to coat.
Marinate in the refrigerator for 8 hours, turning bag occasionally.
Combine onions, mint and cheeses in a bowl. Stir well. Cover and chill.
Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on grill rack coated with cooking spray.
Grill 10 minutes on each side or until done, basting occasionally with reserved marinade. Cut chicken diagonnally across grain into 1/4 inch slices. Set aside.
Divide chicken evenly between pita halves. Top with 1 Tbsp. lettuce, 1 Tbsp. tomato, and the onion mixture.
See Erica's completed chicken pita sandwiches here.
Posted by wompuss at May 17, 2004 03:05 PMThanks so much for posting this recipe! The photo looked so good I just had to have the recipe. I will let you know how it turns out when I make it.:-)
Posted by: Suze at May 17, 2004 04:21 PM