You can tell I was a bit lazy when planning out this week’s menu, since this recipe was right next to the shrimp pad Thai one in the most recent Cooking Light! Lazy or not, this was really good. It was pretty easy to make, I’m glad I went ahead and made the tahini sauce a bit in advance so the flavors could blend together for a while in the refrigerator. Hubby took the leftovers to work and said that was maybe not such a great idea, as he probably didn’t have the best breath afterwards!! If you like Greek food though, you’ll be sure to like this!
Chicken Souvlaki Pitas with Tahini Sauce
Recipe slightly adapted from: Cooking Light, March 2011 issue
6 tbsp plain fat-free Greek yogurt (I had plain regular yogurt so I used that)
2 tbsp shredded cucumber
1.5 tbsp tahini
5 tsp fresh lemon juice, divided
5 garlic cloves, minced
1 tbsp extra-virgin olive oil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp more of the plain yogurt
4 pitas, cut in half
1 cup shredded iceberg lettuce (we didn’t use this)
1/2 cup thinly sliced red onion
16 slices cucumber
16 slices plum tomato
A few hours in advance (or even the night before): In a small bowl, mix together the 6 tbsp yogurt, shredded cucumber, tahini, 1 tbsp lemon juice and the garlic. Cover and refrigerate.
Combine the remaining lemon juice, oil, oregano, salt, pepper, remaining yogurt and chicken in a small bowl. Allow to marinate about a half hour. Heat a nonstick skillet coated with the cooking spray. Drain the liquid off of the chicken and add the chicken to the skillet, cooking until turning golden on all sides and cooked through. While this is cooking, warm the pitas.
Gently open each pita half to make a pocket and fill with the chicken, sauce, cucumbers, tomatoes and onions (and lettuce if you want some). Enjoy!