Cucumber Tahini Yogurt, combine the following in a blender or food processor:
1/4 cup tahini
2 small cucumbers, peeled and roughly chopped
3 cloves garlic
1 cup plain yogurt
1 tbsp fresh lemon juice
1 tsp chili powder
Veggies for topping: shredded red cabbage, sliced cucumbers, carrots, radishes etc.
Combine marinade with chicken pieces and let sit over night or 4-6 hours refrigerated.Add the onion, garlic, basil, parsley, green onions, lemon juice, salt, pepper and canola oil to blender and combine until smooth puree.
Preheat the oven to 425 degrees.Take chicken pieces and thread onto skewers or lay flat on an oven proof baking tray.
Bake for 25 minutes, rotating pan half way through the baking time. If using skewers, flip the skewers when rotating the pan.
Remove kebabs from skewers, lay on pitas and drizzle with cucumber tahini yogurt. Serve warm & enjoy!!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/dinner/chickenpitas/