This Middle-Eastern inspired dish is easy to make and can be served hot or cold.
Chicken Pita Sandwiches
Makes 6 sandwiches
6 pita breads
1 1/4 lb. boneless, skinless chicken (thighs or breasts)
1 cup cucumber chunks
Fresh mint leaves
1/2 cup olive oil
3 TBL lemon juice
3 TBL red wine vinegar
1 TBL dried oregano
1 TBL dried mint
2 TBL minced garlic
1 7-oz container Greek yogurt (I used Fage Total 2%)
1 cup chopped cucumber (keep the seeds out)
1 1/2 tsp dried mint
1 1/2 tsp red wine vinegar
1/2 tsp salt
1 TBL minced garlic
Marinate chicken for several hours before cooking.
Make the tzatziki sauce: puree the chopped cucumber in your food processor (I used a Magic Bullet). Mix with other ingredients, then cover and chill until you are ready to serve the meal.
Grill the chicken outdoors or cook it on a very hot griddle on your stovetop. Since there is so much oil in the marinade, you don’t need to oil your griddle. When chicken is cooked, allow to rest a few minutes, then slice it thinly.
Serve on warmed pita breads with tzatziki sauce, cucumber chunks and mint leaves.
Recipe inspiration: Wicked Kabobs
I did not work out the nutrition information for the marinated chicken because the amount of carbohydrate in that part of the recipe is less than 1. Carbs for the pita will vary by brand.
Nutrition information for Tzatziki Sauce:
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
[…] Chicken Pita Sandwiches […]
[…] Greek-seasoned steak on pitas with tzatziki sauce, cucumbers and French fries. This was a big […]