Serves 4

In Indian cooking, the most common method of tenderizing and flavoring cuts of meat is by marinating them in a spice-laced yogurt mixture. In this recipe, the lactic acid and the active bacteria in the yogurt break down the protein, making the chicken breasts moist and tender. Unlike lemon juice or a more acidic ingredient, yogurt works gently, so if you have the extra time, let them sit overnight in the refrigerator, absorbing the heady taste of the marinade seasonings. This meal-in-one pita pocket sandwich, stuffed with lettuce, shredded carrots, and grilled chicken and topped with a refreshing minty yogurt dressing, is excellent as a filling, informal lunch or dinner.

1⅔ cup plain whole Greek yogurt

5 tablespoons olive oil

1 piece (2 inches) fresh ginger, finely chopped

4 cloves garlic, finely chopped

1 teaspoon crushed red pepper

2 teaspoons ground cumin

1¼ teaspoons dried oregano

Salt and black pepper, to taste

4 boneless, skinless chicken breast halves (1¾-2 pounds )

8 (5-inch round) pita breads

3 tablespoons water

5 tablespoons chopped fresh mint leaves

1 head Boston lettuce, leaves separated and stem ends trimmed

2 carrots, grated (about 2 cups)

1. In a large bowl, combine 3 tablespoons of the yogurt, 2 tablespoons of the olive oil, the chopped ginger, garlic, red pepper, 1¼ teaspoons of the ground cumin, oregano, salt, and pepper. Mix until smooth.

2. Add the chicken to the bowl. Using tongs, turn to coat in the marinade. Cover with plastic wrap and let marinate for at least 1 hour refrigerated or overnight, if possible.

3. Using a knife, cut the pita breads in half across the middle to create two half-pockets and arrange overlapping on a microwave-proof dinner plate. Wrap in a damp cloth napkin or towel and set aside.

4. In a small bowl, mix together the remaining 1½ cups yogurt, the remaining ¾ teaspoon ground cumin, 3 tablespoons water, chopped mint, and salt to taste. Transfer to serving bowl.

5. Light a charcoal grill or set a gas grill to medium-high. Generously brush the grill with the remaining 3 tablespoons of olive oil.

6. With tongs, remove the chicken breasts from the marinade. Grill the breasts for 15 to 20 minutes, covered, turning once, or until a meat thermometer inserted into the thickest part of the meat reads 160 degrees. Remove from the grill and let sit for 5 minutes. Cut into thin slices.

7. Place the pita breads in the microwave and cook for 40 seconds. To serve, using your fingers, gently coax open a pita pocket half. Slip in a leaf or two of the Boston lettuce to line the pocket. Layer 4-5 slices of cooked chicken on top. Using a spoon, add 3 tablespoons of the yogurt-mint dressing and sprinkle ⅛ cup of the shredded carrots on top. Nina Simonds

Nina Simonds can be reached at spoonfulofginger@gmail.com.