Spiced Chicken Kebabs with Tahini Sauce

• 1 cup Plain, Whole Milk Yogurt (not Greek)
• 1- 1/2 teaspoon Ground Cumin
• 1 teaspoon Smoked Sweet Paprika
• 1/2 teaspoons Garam Masala Or Baharat Spice Blend, If You Can Find It
• 1/4 teaspoons Cayenne Pepper
• 2 cloves Garlic, Minced
• 2 Tablespoons Lemon Juice
• 1 pound Boneless, Skinless Chicken Thighs, Cut In 1-1 1/2 Inch Cubes
• 1 teaspoon Kosher Salt, Plus More As Needed
• 1/2 teaspoons Fresh Cracked Pepper, Plus More As Needed
• 1 cup Green Leaf Lettuce, Thinly Sliced
• 2 teaspoons Olive Oil
• 10 whole Cherry Tomatoes, Sliced
• 1 teaspoon Lemon Juice
• 4 whole Pita Breads
• 1/4 cups Tahini Sauce
• 1/4 cups Feta Cheese

1. For marinade, combine yogurt, spices, garlic and lemon juice.
2. Add chicken and marinade at least 2 hours or up to overnight.
3. Remove excess marinade and skewer chicken.
4. If using wooden skewers, soak in water for 30 minutes before using to prevent burning.
5. Allow chicken to come to room temperature for 30 minutes to an hour before grilling.
6. Heat grill pan or outdoor grill over medium to medium-high heat.
7. Season chicken with additional salt and pepper.
8. Grill for a total of about 1012 minutes or until chicken is charred and cooked through.
9. Lightly drizzle lettuce with oil, squeeze over lemon juice and season with salt and pepper.
10. Season tomato slices with salt and pepper.
11. Serve chicken, lettuce and tomato in pita bread and top with tahini sauce and feta.
12. I like to cut up extra lettuce and tomato on the side and use any leftover tahini sauce as salad dressing.
13. Enjoy.

milk yogurt, ground cumin, paprika, garam masala, cayenne pepper, garlic, lemon juice, chicken, kosher salt, fresh cracked pepper, green leaf lettuce, olive oil, tomatoes, lemon juice, tahini sauce, feta cheese

Taken from tastykitchen.com/recipes/main-courses/spiced-chicken-kebabs-with-tahini-sauce/ (may not work)