4 boneless skinless chicken breast halves
2 1/4 cups Del Marie yogurt
3 T. fresh lemon juice
1 T. olive oil
1/2 tsp. curry powder
1/2 tsp. cinnamon
1 tsp. chili powder
1 tsp. ground cumin
1 1/2 tsp. Kosher salt
1 tsp. black pepper
1/2 cup finely chopped mint leaves

For serving:
pita, tomatoes*, cucumber, sliced red or green onion, hummus (optional), feta (optional)

Cut each of the chicken breasts in half, on the diagonal. In a medium bowl, combine 1 cup of the yogurt, 1 T. of the lemon juice, olive oil, the salt, pepper and spices. Add the chicken and turn until well coated. Marinate at room temperature for about 20-30 minutes.

While the chicken is marinating, preheat the grill or broiler and make the yogurt sauce. In a small bowl, stir together the remaining 1 1/4 cups yogurt, the mint leaves, 2 tablespoons lemon juice and salt to taste.

Grill method: Reduce the grill to moderate heat. Discard the marinade and grill the chicken on a lightly oiled grill rack, turning occasionally, for about 10-12 minutes, until the chicken is cooked through.

Broiler method: Place chicken on  broiler pan (I use a cooling rack placed on a foil-lined cookie sheet) in the preheated oven about 6-10 inches from the heat source. Discard the marinade. Broil chicken on one side about 5-7 minutes, until it begins to blacken a bit.. Turn over and let it go another 5-7 minutes, until juices run clear. Do not over cook the chicken, you want it to blacken a bit, but remain tender and juicy inside. Don’t hesitate to cut through the chicken to test for doneness.

Transfer the chicken to a serving platter and slice on the diagonal into thin strips. To serve, let each person assemble their own pita as desired. Put chicken in pita, top with cucumber, onions, tomatoes, hummus and mint-yogurt sauce.

Serves 6.

*Local, vine-ripened tomatoes in the winter? Yes! Get them at Omaha’s indoor farmers market, Tomāto Tomäto.

Adapted from the Grilled Chicken with Spiced Mint Yogurt recipe on Laloosh.

- daphne