Chicken Souvlaki Pitas
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 6 servings.
This is a favorite at our house, especially in summer. A quick trip to the market for a few ingredients results in gourmet-style Greek sandwiches that we often enjoy outdoors by the grill. Of course, a simple Greek salad on the side is a nice addition. —Becky Drees, Pittsfield, Massachusetts
Ingredients
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5 medium lemons, divided
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4 tablespoons olive oil
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4 garlic cloves, minced
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2 teaspoons dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
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6 whole pita breads
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1 carton (8 ounces) refrigerated tzatziki sauce
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Optional toppings: Chopped tomatoes, chopped cucumber, sliced red onion and fresh dill sprigs
Directions
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1.
Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer juice to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
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2.
Drain chicken, discarding marinade. Thinly slice remaining lemons. On 12 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat (or broil 4 in. from heat) until chicken is no longer pink, about 10 minutes, turning occasionally. Serve with pita bread, tzatziki sauce and toppings as desired.
Nutrition Facts
1 pita: 369 calories, 8g fat (2g saturated fat), 90mg cholesterol, 462mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat.
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