Spiced Grilled Chicken and Veggie Pockets

It has been hot hot hot here, and I can finally stomach and enjoy vegetables again, so I cooked a fresh, cool, summer dinner last night.  We really liked it, and I can't wait to eat the leftovers for lunch today.

Yes, it is a huge list of ingredients, but many are spices you already have and fresh veggies.

And this comes from a Rachel Ray cookbook.

1 cup plain yogurt
1/2 teaspoon  ground cinnamon
1 tbs. ground cumin
1 tbs. ground coriander
1/2 tsp. crushed red pepper flakes
juice of 1 lemon
1/4 cup fresh cilantro leaves, chopped
2 pounds chicken tender
1/2 cucumber, finely chopped
3 plum tomatoes, finely chopped
1/2 cup feta cheese - I omitted this as I am pregnant
10 olives chopped - left these out too
4 green onions, chopped
1 red or yellow bell pepper, finely chopped
2 cups shredded carrots
1/2 cup fresh flat-leaf parsley, chopped - I used cilantro instead cause I like it better
2 tbs. fresh dill, chopped
2 cups shredded red leaf lettuce
1 heaping tbs. Dijon mustard
2 tbs. red wine vinegar
2 tbs. olive oil
4 pita pockets
salt and pepper


Directions;

1. Preheat a grill pan or outdoor grill to high
2. in a shallow bowl, combine the yogurt, cinnamon, cumin, coriander, red pepper flakes, lemon juice, and cilantro.  Add the chicken tenders and coat evenly in the yogurt marinade.  Marinate for 10 minutes (I did 30 min.)  Grill for about 4-5 minutes on each side, until charred at the edges and firm and cooked through.
3. While the chicken is working, in a large bowl combine the cucumbers, tomatoes, feta cheese, olives, green onions, bell peppers, carrots, parsley, dill, and shredded lettuce.
4. for the dressing, in a small bowl, combine the mustard and red wine vinegar.  In a slow, steady stream, whisk in the olive oil.
5. When you remove the chicken from the grill, place the pitas on the grill to blister and warm through.  Chop the grilled chicken into bite-size pieces and add to the veggies along with the dressing;  season with salt and pepper, and toss to coat thoroughly.  Cut the pitas in half; fill the pockets with chicken and veggies.