2 pounds skinless, boneless chicken breasts, cut into thin slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon red [cayenne] pepper or chili powder
2 Tablespoons lemon juice
2 Tablespoons olive oil
3 8"pita breads - or use large buns
6 lettuce leaves
1 onion, finely chopped
sliced tomatoes
bacon
mayonnaise
Place chicken in large shallow baking dish.
Combine salt and spices in a small bowl.
Combine chicken, spice mixture and lemon juice until chicken is coated. Cover and marinate in fridge 4 - 6 hours, or overnight.
Heat a wok until hot. Add olive oil, and swirl to coat wok.
Add coated chicken pieces and stir fry 2 to 3 minutes, working with small batches. Remove chicken to paper towel to drain.
Preheat broiler.
Arrange pitas on a broiler pan and heat under broiler, 1 or 2 minutes, turning once during heating.
Cut each pita crosswise in half to open, and place a lettuce leaf in each half.
Spoon equal amounts of chicken strips into pitas. Sprinkle with chopped onion, tomatoes and bacon.
copyright 2011 tas