Open-Faced Chicken Souvlaki Pitas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling the skewers. Serve with a crisp green salad on the side... Ingredients:
1 tablespoon butter |
2 garlic cloves, minced |
1 onion, halved and thinly sliced |
1 teaspoon dried oregano |
salt |
pepper |
1 lb boneless skinless chicken, cut into 1-inch pieces |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
1 lemon, zest of, grated |
8 whole wheat pita bread, eight x 3 1/2 inch |
1 cup english cucumber, diced |
1/2 cup plain yogurt |
2 tomatoes, chopped |
Directions:
1. In a larfe skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 teaspoons salt and 1/4 teaspoons pepper, and sauté for about 3 minutes or until softened and starting to brown. Add chicken and sauté for about 5 minutes or until lightly browned.
2. Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened, and chicken is no longer pink inside. Season to taste with salt and pepper.
3. Meanwhile, toast or heat pitas. In a bowl, Combine cucumbers and yogurt. Spoon chicken and sauce on top of pitas, dollop with cuumber yogurt and sprinkle with tomatoes.
4. COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
5. FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.
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