Persian Chicken Pita Sandwich

Hey everyone, so I haven't posted a whole late lately, because we've been putting in a patio in our backyard, so I haven't had much energy for cooking the last few weeks.  So last night I wanted to make something relatively healthy, quick and easy.  Cue a trip to the store and some delicious Persian chicken!  Now, I didn't marinate the chicken for 24 hours, so I couldn't quite make the regular Joojeh Chicken Kebobs, so I adapted it into a delicious sandwich.  Here's what you'll need for the hummus, marinade and sandwiches:

Saffron Hummus:

1 can Garbanzo Beans (Chickpeas)
1/2 C Lemon Juice
Olive Oil (About 1/2 C)
1/4 C Diced Red Onion
1 Tbsp Minced Garlic
1/2 Tsp Saffron Strands
4 Tbsp Warm Water
2 Tsp Course Ground Pepper
2 Tsp Kosher Salt

First, grind the Saffron with a mortar and pestle (or with a spoon in a bowl) and put with the warm water into a non-staining measuring cup.  Then, drain and rinse the Chickpeas in a colander and dump into your food processor.  Add in the Garlic, Lemon Juice, Salt and Pepper and run the food processor for a few seconds.  Stop the processor and spatula everything down together, then add in the saffron/water combo and the red onion.  Close it back up and run it and, then slowly pour in the Olive oil while it's running until it gets to a nice smooth consistency.  Set aside about 1/2 Cup for the sandwiches and serve the rest as an appetizer with some toasted Pita Bread wedges.  On to the Sandwich!

Chicken Marinade:

6-8 oz Plain Greek Yogurt
1/2 C Diced Red Onion
1/2 C Lemon Juice
1/2 Tsp Saffron
4 Tbsp Warm Water
2 Tsp Black Pepper
2 Tsp Kosher Salt
1 lb chicken cut into tenderloins or 1" chunks
2 Roma tomatoes

Grind and soak the saffron the same as for the hummus above.  Dice the red onion (or roughly chop and then throw in the food processor) and put in a non-staining mixing bowl (glass or stainless steel) and add in the yogurt, lemon juice, salt and pepper, and mix in the soaked saffron and stir.  Add-in the chicken and let marinade for at least 20 minutes.  Turn on the oven to broil and lay out a broiler pan with foil.  Take the chicken out of the marinade (leave a little marinade on it for cooking) and if it's tenderloins, lay them out on the foil, or in the case of chunks skewer on kebobs to broil.  Broil for 6 or 7 minutes and then flip and broil for 5 to 7 more on the other side.  When you flip the chicken, cut the roma tomatoes in half and put them in the center of the broiler pan to roast.  If you're cooking tenderloins, chop into chunks.

To assemble into sandwiches you'll need:
Crumbled Feta Cheese
Baby Spinach/Lettuce
Red Onion Sliced into rings
Thick Pita Bread (I get Kronos Authentic Pita Bread, not Pita Pockets)

Toast the pita bread so it warms up and will bend easier and not break.  Spread out some hummus on it and then top with a layer of spinach and then lay a row of chicken and add the rest of the toppings: feta cheese, chopped roasted tomatoes, red onion rings.  Fold into a taco and enjoy!!  Quick (with a little practice), easy, delicous and reasonably healthy!