Ingredients

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • 2 tablespoons coriander
  • 1 tablespoon cumin
  • 1 tablespoon cayenne pepper
  • 1 tablespoon tumeric
  • 1 tablespoon white pepper
  • 1 tablespoon kosher salt
  • 4 boneless skinless chicken breast
  • 3 tablespoons vegetable oil
  • 4 pita or torilla shells
  • 5 plum tomatoes
  • 1 serrano chile
  • 2 tablespoons vegetable oil
  • 1 red onion-small, chopped
  • 3 tablespoons balsamic vinegar
  • pinch saffron
  • 1 cup Greek yogurt
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup fresh cilantro, chopped
  • salt and ground black pepper to taste

Directions

Combine all the spices in the first segment and the oil to make a paste. Rub a thin layer of paste on one side. Grill or cook until done.
Cut the chicken in strips, place on bread and top with yogurt/tomato mixture.
For tomato sauce, heat grill to high. Brush tomatoes and pepper with oil, season with salt and pepper. Grill them until charred on all sides. Remove from grill and chop. Heat oil in saucepan. Add the onion and cook until soft. Add the tomato, pepper, vinegar and saffron and cook until thick. Season with salt and pepper. Cool.
For yogurt sauce, place all ingredients in processor and process until smooth. Season with salt and pepper. Refrigerate if not used immediately.

Source

Servings/Yield