This recipe is a favorite in our house. I use boneless, skinless chicken thighs because they are a lot more moist, and serve it with a store-bought tahina sauce. I also broil it instead if grilling it (I don’t bother to skewer them), and, when possible, I marinate it for several hours.
(I’m sorry the picture is not so great. I had a long day and was just trying to get the picture done quickly.)
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
Preheat grill to medium-high heat.
Combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates. Top each serving with 4 chicken pieces.
I served it with this salad:
Chopped Vegetable Salad
2 cups chopped cucumber
1 cup chopped red bell pepper
1 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in a bowl.