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Ingredients
- 1 tbsp. fresh lemon juice
- 2 tsp. olive oil
- 3 minced galic cloves
- 1 tsp. dried oregano leaves
- 1/2 tsp. ground cumin (optional)
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 10 oz. skinless boneless chicken breasts, cut into sixteen 3/4 x 5" strips
- 1 c. plain nonfat yogurt
- 1/2 medium cucumber, peeled, seeded and shredded
- 1 tbsp. minced dill
- 4 small pitas, halved
- Calories 206
- Fat 3 g
- Saturated Fat 1 g
- Cholesterol 42 mg
- Sodium 315 mg
- Carbohydrate 22 g
- Fibre 8 g
- Protein 22 g
- Points 3
Preparation
Step 1
Preheat the broiler; spray the broiler rack with Pam. Soak 6 10" bamboo skeewers in water about 30 minutes.
In a gallon sized sealable plastic bag, combine the lemon juice, oil, garlic, oregano, pepper and salt. Add the chicken. Seal the bag, squeezing out any air; turning to coat the chicken. Refrigerate, turning the bag occasionally, about 15 minutes.
Meanwhile, in a small bowl, mix the yogurt, cucumber and dill.
Drain and discard the marinade. Thread the chicken onto the skewers, piercing the chicken 2 to 3 times. Broil the chicken 4" from the heat, turning frequently until cooked through, 4-5 minutes. Remove from the skewers and serve in the pitas; use the yogurt sauce for dipping or pour it over the chicken.