Chicken Kebab

The original sandwiches They are made of flesh that is pressed into a bar and grill in a rotation spit. The meat is shaved as it gets crispy and placed in a pita sandwich. My recipe was "cut off" the meat and using chicken to be marinated and then the grid to achieve the same effect without a big rotating grate. Serve on a warm pita bread with goat cheese, tzatziki sauce, lettuce, tomatoes, onions and pepperoncinis.

MARINADE
2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tbsps lemon juice
1 tsp dried oregano
1 tsp ground black pepper
½ tsp ground turmeric
1 pinch curry powder
1 tsp salt
1 pound Boneless Chicken Breast, (or filled)

SAUCE
8 ounces sour cream
2 tbsps olive oil
1 tbsp lemon juice
½ tsp salt
½ tsp ground black pepper
1 tbsp chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

DIRECTIONS
1. Place the chopped onion in a large ceramic bowl and crush with bottom of a glass until the juice becomes translucent look and onion. Add 2 cloves crushed garlic, ½ cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder and 1 teaspoon salt. Mix well: add the chicken breast and mix well. Cover bowl with plastic wrap and marinate in the refrigerator overnight.

2. Combine sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, half teaspoon of salt, ½ teaspoon black pepper, dill and 1 crushed clove of garlic. Mix well: cover the bowl with plastic wrap and refrigerate overnight.

3. Preheat oven and broiler about 6 inches from the heat source.

4. Remove the chicken breast from the marinade mixture, shaking off extra onions. Lay the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until golden and crispy, turning halfway through cooking.

5. Divide the cooked chicken breast to the pitas and sprinkle with tzatziki sauce to serve.