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Chicken Souvlaki Pitas with Tahini Sauce
Nb persons: 0
|Total: 25 minutes Yield: 4 servings (serving size: 2 stuffed pita halves) 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||freshly ground black pepper|
|1 pound||skinless, boneless chicken breast halves, cut into 1-inch pieces|
|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.
Calories: 390; Fat: 8g (sat 1.3g,mono 4g,poly 2.1g); Protein: 37.3g
Carbohydrate: 41.9g; Fiber: 2.9g; Cholesterol: 66mg
Iron: 4.3mg; Sodium: 398mg; Calcium: 103mg
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