Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine olive oil, 1/4 cup lemon juice, garlic, coriander, paprika, salt, cinnamon and cayenne pepper. Transfer 2 tablespoons of the marinade to a small bowl; cover and chill until needed.
Place chicken in a large resealable plastic bag set in a shallow dish. Add remaining marinade to bag. Seal bag; turn to coat. Marinate in the refrigerator 1 to 8 hours, turning bag occasionally. Drain chicken; discard marinade. Brush eggplant with reserved marinade.
For a gas or charcoal grill, place chicken and eggplant slices on the rack of a grill directly over medium heat. Cover and grill chicken 12 to 15 minutes or until no longer pink (170°F). Grill eggplant slices 8 to 10 minutes or until tender and lightly browned. Add pita bread to the grill the last 1 to 2 minutes or until lightly toasted, turning once.
In a small bowl, combine yogurt, tahini, lemon peel, the remaining 1 tablespoon lemon juice and mint. When cool enough to handle, slice chicken and chop eggplant.
Top pita bread with chicken, eggplant, tomatoes and cucumber. Serve with lemon tahini sauce.