Rating: 4.5 stars 4.4
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A healthy, serve-at-home version of a popular Toronto street treat.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an indoor or outdoor grill for high heat, and lightly oil the grate.

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  • Whisk together the coriander, cumin, cardamom, chili powder, grill seasoning, paprika, and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic, and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.

  • Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, red pepper, and yellow pepper into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

  • Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon, and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.

  • Place pitas on the grill until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.

Nutrition Facts

737 calories; protein 49.1g; carbohydrates 46.4g; fat 39.6g; cholesterol 113.8mg; sodium 1133.4mg. Full Nutrition
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