1-3 hours to marinate; 35 minutes to cook.
Yogurt (1/4 cup + 1/2 cup)
1/2 Yellow Onion
Lemon Juice (1 TBSP +1 TBSP)
3 Garlic cloves (minced)
2 tsp ground Coriander
2 tsp ground Cumin
1 tsp ground Allspice
1 tsp Pepper
Salt (3/4 tsp + 1/4 tsp)
1/2 tsp ground Turmeric
2 boneless skinless Chicken Breasts (Use thighs if you can handle the extra fat. They will definitely add moisture and flavor. I used breasts because I'm starting to look like a cartoon chef.)
Grate your Yellow Onion on a box grater. It will come out like a paste and mix into your marinade much more easily. Then throw it in a bowl with 1/4 cup Yogurt, 1 TBSP Lemon Juice, 2 minced Garlic Cloves, Coriander, Cumin, Allspice, Pepper, 3/4 tsp Salt, and Turmeric. Add you Chicken to this and rub it in. Cover and refrigerate for 1-3 hours.
Place on oven rack in the center of your oven and one near the top for broiling. Preheat the oven to 450°F. Coat a cooking sheet with spray or wrap it on foil, dull side up.
Place marinated Chicken on baking sheet and get rid of any leftover marinade. Place the sheet on the center rack of the oven and roast for about 20 minutes or until the center of the meat reads 165°F.
While this cooks, remove the seeds from half of a Cucumber and chop it very finely. Add to bowl with 1/2 cup Yogurt, 1 TBSP Lemon Juice, 1 minced Garlic Clove, 1/4 tsp Salt, about 2 TBSP of finely chopped Cilantro. Mix well.
Once the chicken is at 165°F, set the oven to BROIL and move the sheet to the top rack. Broil the chicken for about 2-3 minutes or until you see brown spots and then pull it out. Let the chicken rest for about 5-10 minutes and then slice thinly.
Stuff your Pita with some Romaine Lettuce, sliced Tomatoes, and Chicken and top with the sauce you just made.