If you are cooking for a crowd, consider making kebabs with the chicken, instead of pounding the meat (it will take longer to cook since the meat is thicker). Your guests can use pita breads to grip the cooked kebabs and slide into their sandwich, which they can dress with raita/tzatziki, onions, tomatoes, lettuce, lime pickle, etc.

Grilled Chicken Breasts Marinated in Mint and Yogurt

(4 servings)

Note that much of the mint adheres to the chicken, so it is important not to cook the chicken over too hot a fire or the mint will burn. Though best served hot from the grill, this chicken is also very good cold.

1 ounce (about 2 cups loosely packed) mint leaves
1 cup low-fat plain yogurt
1 tablespoon olive oil, plus additional for the grill rack
1 1/2 teaspoons sugar
Salt and freshly ground black or white pepper to taste
1 1/2 to 2 pounds boneless, skinless chicken breast halves

In a food processor or blender, combine the mint, yogurt, oil, sugar and salt and pepper to taste, processing just until the mint is chopped into very small pieces. Set aside.

To flatten the chicken breasts, place the chicken between 2 sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently press each piece to an even thickness of between 1/4 and 1/2 inch; or butterfly the breasts by cutting about three-quarters of the way through at the thickest part. Do not cut all the way through. The breasts may then be opened flat like a book and the breasts will be of a more uniform thickness.

Transfer the chicken to a shallow dish just large enough to hold the pieces in a single snug layer. Pour the mint-yogurt mixture over the top and turn to coat both sides. Cover and refrigerate for at least 4 hours but no more than 12 hours.

Preheat the grill. If using gas, set the grill to medium. If using charcoal, build a medium-hot fire.

When the grill is ready, lightly oil the grill rack. Remove the chicken breasts from the marinade, shaking gently to allow any excess to drip off; some of the marinade should adhere to the chicken breasts. Discard the remaining marinade.

Transfer the chicken to the grill, cover and cook, turning once, until the chicken is cooked through, 4 to 6 minutes per side. Watch the chicken closely; if the chicken shows any signs of burning, immediately transfer it to a cooler part of the grill.

Serve immediately.