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Location: Texas, United States

Wednesday, March 16, 2011

Chicken Souvlaki Pitas with Tahini Sauce

From Cooking Light. Warning--use less garlic than they call for. If it's raw garlic, yes, you CAN have too much. I just sauteed the cut-up chicken in a skillet rather than using a grill pan. I let it marinate in the spices for a little while first.

* 6 tablespoons plain fat-free Greek yogurt
* 2 tablespoons shredded cucumber
* 1 1/2 tablespoons tahini (roasted sesame seed paste)
* 5 teaspoons fresh lemon juice, divided
* 5 garlic cloves, minced
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
* Cooking spray
* 4 (6-inch) pitas, cut in half
* 1 cup shredded iceberg lettuce
* 1/2 cup thinly sliced red onion
* 16 (1/4-inch-thick) slices cucumber
* 16 (1/4-inch-thick) slices plum tomato


1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.

2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.

3. Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.



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