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Indian-Spiced Chicken Pitas

(recipe, Karen M. Vohs)


From Make a perfect summer supper for two: Grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce.


  1. 8 ounce(s) boneless, skinless chicken breasts, trimmed
  2. ¾ teaspoon(s) garam masala (see Tips & Techniques), divided
  3. ¾ teaspoon(s) kosher salt, divided
  4. ½ cup(s) thinly sliced seeded cucumber
  5. 6 tablespoon(s) nonfat plain yogurt
  6. 1½ teaspoon(s) chopped fresh cilantro or mint
  7. 1 teaspoon(s) lemon juice
  8. Freshly ground pepper to taste
  9. 2 (6-inch) whole-wheat pitas, warmed
  10. ½ cup(s) shredded romaine lettuce
  11. 1 small small tomato, sliced
  12. ⅛ cup(s) thinly sliced red onion


  1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.
  2. Sprinkle chicken with ½ teaspoon garam masala and ¼ teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
  3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining ¼ teaspoon garam masala, and ⅛ teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.