Chicken Souvlaki Pitas with Tahini Sauce

Cooking Light March 2011
Photo by Reen O.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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