Chicken Souvlaki Pitas with Tahini Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you can't find tahini, substitute an equal amount of peanut butter to make the sauce for these Middle East–inspired sandwiches. You can prepare the sauce and chicken ahead of time and stuff the pitas when you're ready to eat. 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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