Method

1. Combine the yogurt and hot honey mustard

2. Add half the yogurt/mustard marinade to the chicken and mix to thoroughly coat (store the remaining marinade in the fridge)

3. Marinade the chicken in the fridge for at least 1hr, but preferably overnight to get the full tenderizing effect of the yogurt

4. Skewer the marinated chicken chunks and add to a preheated grill. Cook for around 15 min, turning as necessary until an internal temp of 165F is reached.

5. At the same time char a poblano pepper and vidalia onion slice on the grill. Once blackened all over transfer the pepper to a bowl and cover to steam for 10 min. 

6. Peel and dice the pepper and dice the onion, then combine.

7. Assemble: Smear a spoonful of the reserved marinade on a lightly toasted pita. Add a chicken, followed by a scoop of peppers an onion. 

8. Hit it with a final dab of Zab’s and enjoy!