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Reen

Chicken Souvlaki Pitas with Tahini Sauce

By

Cooking Light March 2011

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Rate this recipe 4.5/5 (24 Votes)
Chicken Souvlaki Pitas with Tahini Sauce 1 Picture

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

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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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