indian food. something i had never tried on my own. something i was really nervous about. but, something i was able to make for a yummy dinner!
1 t. garlic paste
1/2 t. turmeric
1 t. ground cumin
1 1/2 t. ground pepper
3 T. plain yogurt
salt to taste
2 chicken breasts
combine all of the ingredients together. coat chicken with the marinade and refrigerate for two hours (i used a ziploc bag for this to make things easier).
cook the chicken! the recipe suggest cooking it by frying it in 1 T. of oil, or baking for 20 minutes, but we used the grill. cut into smaller pieces before assembling the pitas.
roughly chop tomato, cucumber, onion, and lettuce, making enough for how many pitas you have on hand.
tzatziki (note: we didn’t use the ratios provided by the recipe below, as it would have made a TON of the sauce, we scaled it down to have enough for our family)
2 7oz. containers of greek yogurt
1 cucumber, shredded
1/4 C. sour cream
2 T. freshly squeezed lemon juice
1 T. white wine vinegar
1 T. freshly minced dill
1 1/2 t. freshly minced garlic
2 t. kosher salt
1/2 t. ground black pepper
combine the yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and pepper. using a box grater, grate the cucumber into a bowl, squeeze some of the water out of the cucumber before adding it to yogurt mixture. chill, or serve immediately.
warm pitas in oven just before serving. assemble your pita as you desire! we also added feta cheese to ours!
here is our finished product. we ended up making the tahini sauce, and so we had it on our pitas. by itself, it wasn’t good…but on the pita, the flavors really were yummy. i just think next time we will omit the tahini…also, we ended up using the leftover tzatziki sauce to dip in carrots and celery, it was something different than ranch, and had a wonderful freshness to it if you’re looking for something to do with those leftovers!