You’ll want to marinate the chicken for this recipe for as long as possible (up to 48 hours) — this makes the result wonderfully tender and flavorful. Ideal for entertaining, as all the work can be done ahead of time and the chicken quickly cooked as needed, the melange of flavors created by the mixture of sweet and savory spices is the secret to success here. Serve in warm pitas for a casual, yet fabulous supper.
For the Chicken:
4 tbs. olive oil
2 tsp. dried oregano
1 tsp. dried mint
1 tsp. each ground coriander, cumin, and sweet paprika
½ tsp. ground cinnamon
4 garlic cloves, crushed
zest and juice of 1 lemon
1 tsp. salt
½ tsp. black pepper
12 boneless, skinless chicken breasts, cut in half lengthwise
For the Tzatziki:
½ English cucumber, skinned and finely chopped
1 cup plain Greek yogurt
small bunch mint
1 small garlic clove, crushed
juice of ½ lemon
1 head butter lettuce
4 tomatoes, chopped
1 red onion, halved and thinly sliced
1 lemon, cut into wedges
Combine all the ingredients for the chicken and toss well to coat. Cover and chill for at least 3 hours or up to 48 hours.
Combine the ingredients for the tzatziki, season, and set aside.
Thread the chicken onto long metal skewers. Heat the grill or broiler to medium high. Cook the chicken for 8-10 minutes, turning occasionally until cooked through.
Serve the chicken in warm pita bread with the tzatziki sauce, lettuce, tomatoes, onions, and lemon wedges.