Tandoor Chicken Pita Courtesy Of: McCormick Canada Tandoor Chicken Pita 24 Marinade Recipe: 1.5 L or 6 cups Yogurt, plain 90 mL or 6 Tbsp Sysco Imperial/McCormick Curry Powder Pita Recipe: 175 mL or 3/4 cup Ghee (clarified butter) 24 - 100 g each or 24 - 4 oz each Chicken breasts, boneless, skinless, marinated 12 Pita bread, whole-wheat, warm, cut in half Tabouleh (see recipe) Honey Goat Cheese Dressing (see recipe) Tabouleh Recipe: 2.25 L or 9 cups Bulgur wheat, hydrated 50 mL or 1/4 cup Mint leaves 175 mL or 3/4 cup Sysco Imperial/McCormick Parsley Flakes 750 mL or 3 cups Tomato, seeded, diced 1.5 L or 6 cups Cucumber, peeled, seeded, diced 750 mL or 3 cups Green onions, diced 300 mL or 1 1/4 cup Olive oil 300 mL or 1 1/4 cup Lemon juice 30 mL or 2 Tbsp Club House Pepper Supreme® 15 mL or 1 Tbsp Salt Honey Goat Cheese Dressing Recipe: 750 mL or 3 cups Yogurt, plain 375 mL or 1 1/2 cups Goat cheese, plain 175 mL or 3/4 cup Honey 15 mL or 1 Tbsp Sysco Imperial/McCormick Roasted Garlic 15 mL or 1 Tbsp Club House Chipotle Chili Pepper 15 mL or 1 Tbsp Mint leaves to taste Club House French Mediterranean Sea Salt to taste Sysco Imperial/McCormick Black Pepper Marinade:

Combine yogurt and curry powder. Refrigerate overnight to allow flavors to marry. Use as a marinade for chicken.

Tandoor Chicken Pita:

Heat ghee in a sauté pan. Sear marinated chicken breast on both sides, transfer to a sizzle plate, and finish in a 350°F oven until internal temperature reaches 165°F (approximately 5 to 7 minutes). Slice chicken. Stuff ½ warm pita bread with ¼ cup Tabouleh and cooked chicken. Top with Honey Goat Cheese Dressing and serve.

Tabouleh:

Combine all tabouleh ingredients in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

Honey Goat Cheese Dressing:

Combine all dressing ingredients in a mixing bowl, blend well. Add salt and pepper to taste.