If you can't find tahini, substitute an equal amount of peanut butter to make the sauce for these Middle East–inspired sandwiches. You can prepare the sauce and chicken ahead of time and stuff the pitas when you're ready to eat.
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup thinly sliced red onion
16 (1/4-inch-thick) slices cucumber
16 (1/4-inch-thick) slices plum tomato
How to Make It
Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.
Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.
Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.
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