Grilled Chicken Pitas


Grilled Chicken Pitas


GRILLED CHICKEN PITAS
4
boneless, skinless chicken breast(s)
4
1 tsp
oregano, dried
5 mL
1 tsp
dill, fresh, chopped
5 mL
3 Tbsp
lemon juice
45 mL
1 Tbsp
water
15 mL
1 tsp
vegetable oil
5 mL
1
onion(s), large
1
2
plum tomatoes, chopped
2
1/2 cup
English cucumber, chopped
125 mL
4
pita breads
4
SAUCE
1 cup
low-fat plain yogurt
250 mL
2 Tbsp
dill, fresh, chopped
30 mL
1 clove
garlic, minced
1 clove
1 tsp
lemon juice
5 mL
salt, to taste
pepper, to taste

Serves
Serves 4
  
Cook time : 10 min
 | 
Preparation time : 35 min
GRILLED CHICKEN PITAS
1
Slice chicken breasts lengthwise into ½ inch (1 cm) strips and place in a resealable plastic bag. Combine oregano, dill, lemon juice, water and vegetable oil and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature for no longer than 30 minutes.
2
In the meantime, combine sauce ingredients and refrigerate until needed.
3
Preheat barbecue on medium heat. Thread chicken strips onto eight metal skewers; discard marinade. Grill skewers, with the lid down, for 5 minutes per side.
4
Cut onion into ½ inch (1 cm) slices and grill for a few minutes on each side. Remove from heat and cut slices into four.
5
Wrap pita breads in foil and warm on the grill. Arrange warm pitas on plates.
6
Spread yogurt sauce over pitas, top with tomatoes, cucumber, and grilled onions and two skewers of chicken. Fold the sides of the bread up, pull the skewers out of the chicken and eat the pita like a taco.
7
Serve with a Greek salad.