This is straight from Cooking Light‘s April 2010 edition
2 tbs. finely chopped cilantro 1/2 tsp salt
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/8 tsp. ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tbs. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lb. skinless, boneless chicken breast halves, cut into thirds
2 tbs. extra-virgin olive oil
1 tbs. tahini
4 pitas, halved
1/2 cup cucumber, chopped
1/2 cup plum tomato, chopped
1/4 cup red onion, chopped
1. Combine first 6 ingredients in a large bowl; stir in 1 tbs. yogurt, 1 tbs. juice, and 2 garlic cloves. Add chicken; toss to coat.
Add chicken; toss to coat. Marinate for at least an hour (overnight is the best)
2. Preheat grill. Grill chicken 6-8 minutes each side, or until juices run clear.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoon tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.