Fresh mint leaves torn
Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces.
Thread these pieces onto a skewer. Keep the skewer on a rack on which the skewer will rotate. Place the rack in the preheated oven and cook at 200°C.
For the yogurt sauce add salt, garlic paste to yogurt and whisk well. Add lemon juice and mix. Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight to get smooth yogurt sauce. Garnish with a sprig of parsley. Set it as
Once the chicken is cooked remove from oven and shred it finely keeping it on the skewer itself. Toast pita breads lightly. Slit them open to form a pocket. Set aside. Mix onion, tomato, jalapenos, salt, tahina, yogurt and mint leaves to form a salad.
Stuff the pita pocket with some of the shredded chicken mixture and then top it up with this onion tomato salad.
Serve immediately with yogurt sauce.