Reita
  • Plain greek yogurt 150 g
  • Cucumber, small dice 1/2 cup
  • Scallions, chopped 1-2
  • Ground coriander 1/4 tsp
  • Ground cumin 1/4 tsp
  1. Combine all ingredients and stir, add water 1teaspoon at a time until consistency is good.
Chicken
  • Boneless, skinless chicken breasts, cut in half lengthwise, then cut into 1" cubes. 1 Lbs
  • Extra virgin olive oil 1 Tbsp
  • Lemon juice 1 Lemon
  • Red wine vinegar 1 Tbsp
  • Garlic, minced 3 cloves
  • Cumin 1 tsp
  • Smoked paprika 1 tsp
  • Turmeric 1/4 tsp
  • Curry powder 1/4 tsp
  • Cinnamon 1/8 tsp
  • Red pepper flakes Pinch
  • Kosher salt 1 tsp
  • Freshly ground black pepper, To taste
  1. In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  2. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
  3. Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
  4. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
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