Cat Scratch Fever

Erica’s Chicken Pita Sandwich

3/4 c. fresh lemon juice
1 tsp. seasoned salt
1/2 tsp. ground allspice
1 1/2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground cardamom
1/8 tsp. pepper
3 garlic cloves, minced
2 lb. skinned, boneless chicken breasts

1 3/4 c. thinly sliced onion separated into rings
1 Tbsp. minced fresh mint
8 (6-inch) whole white bread pita rounds, cut in half
1 c. chopped tomato
2 c. shredded cheese

Combine the first 9 ingredients in a large ziplock plastic bag.

Seal and shake well to coat.

Marinate in the refrigerator for 8 hours, turning bag occasionally.

Combine onions, mint and cheeses in a bowl. Stir well. Cover and chill.

Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on grill rack coated with cooking spray.

Grill 10 minutes on each side or until done, basting occasionally with reserved marinade. Cut chicken diagonnally across grain into 1/4 inch slices. Set aside.

Divide chicken evenly between pita halves. Top with 1 Tbsp. lettuce, 1 Tbsp. tomato, and the onion mixture.

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This entry was posted at 8:33 am on 5/17/04 | tagged: Recipes.
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