Moroccan Tacos

• 1 (8-ounce) carton plain low-fat yogurt, divided
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• Cooking spray
• 1/2 cup chopped seeded cucumber
• 1/4 cup chopped fresh cilantro
• 3 tablespoons finely chopped onion
• 1/4 teaspoon sugar
• 3 cups mixed salad greens
• 4 (6-inch) whole wheat pitas, cut in half

1. Prepare grill.
2. Combine 1/3 cup yogurt and next 5 ingredients (yogurt through red pepper) in a small bowl. Thread chicken pieces onto four (10-inch) skewers. Brush chicken with yogurt mixture. Chill 10 minutes.
3. Place skewers on a grill rack coated with cooking spray; cook 4 minutes on each side or until done. Remove chicken from skewers.
4. Combine the remaining yogurt, cucumber, cilantro, onion, and sugar in a small bowl. Combine chicken, 1/4 cup cucumber mixture, and greens in a large bowl, tossing gently to coat. Fill each pita half with 1/2 cup chicken mixture. Serve with remaining cucumber mixture.

yogurt, ground coriander seeds, ground cumin, ground cardamom, salt, ground red pepper, skinless, cooking spray, cucumber, fresh cilantro, onion, sugar, mixed salad greens, whole wheat pitas

Taken from www.myrecipes.com/recipe/moroccan-tacos (may not work)