Ingredients
- 3 tbsp Greek yogurt
- 3 tbsp chile sauce
- 2 tbsp white vinegar
- 2 tbsp barbeque sauce
- 1 tbsp dark soy sauce
- 4 cloves garlic, minced
- 1/2 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1 pinch ground cinnamon
- 1/2 kg boneless chicken breast, cut into cubes
Sauce:
- 1/2 cup Greek yogurt
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, chopped
- 1/2 tsp ground white pepper
- 1/2 tsp salt
Sandwich:
- 1/4 cup cooking oil
- 6 pita bread rounds
- 1/2 head cabbage, finely shredded
- 1 onion, cut into matchstick-size pieces
- 2 pickled cucumbers, sliced
Directions
In a bowl combine 3 tbsp Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 tsp white pepper, black pepper and cinnamon and add chicken. Marinate chicken in the refrigerator for at least 30 mins. Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 tsp white pepper and salt in a bowl until sauce is smooth. Heat cooking oil in a skillet or wok over high heat and add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear for 12 to 15 mins. Toast pita bread on a flat pan or skillet over medium heat until golden for 1 to 2 mins per side. Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.
