Chicken Souvlaki (Cooking Light)

TamTastic

Chicken Souvlaki


In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.


1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon extravirgin olive oil, divided
1 1/4 teaspoons bottled minced garlic, divided
1/2 teaspoon dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.


Yield: 4 servings (serving size: 2 stuffed pita halves)

CALORIES 414 (30% from fat); FAT 13.7g (sat 6.4g,mono 4.7g,poly 1.4g); IRON 2.8mg; CHOLESTEROL 81mg; CALCIUM 187mg; CARBOHYDRATE 38g; SODIUM 595mg; PROTEIN 32.3g; FIBER 2g

Cooking Light, DECEMBER 2007

TamTastic

Chicken Souvlaki


In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.


1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon extravirgin olive oil, divided
1 1/4 teaspoons bottled minced garlic, divided
1/2 teaspoon dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.


Yield: 4 servings (serving size: 2 stuffed pita halves)

CALORIES 414 (30% from fat); FAT 13.7g (sat 6.4g,mono 4.7g,poly 1.4g); IRON 2.8mg; CHOLESTEROL 81mg; CALCIUM 187mg; CARBOHYDRATE 38g; SODIUM 595mg; PROTEIN 32.3g; FIBER 2g

Cooking Light, DECEMBER 2007

mehapp

Thank you for this great sounding recipe!

I'm definitely trying it this weekend.

This will be a great alternative for the whole family. Last weekend, the family ate tacos (cheese, tortillas, chips, etc) and I ate a salad.

:grumble: