Open-Faced Chicken Souvlaki Pitas
- Ready In:
- 10mins
- Ingredients:
- 14
- Yields:
-
4-8 pitas
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
- 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.
- 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.
- 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.
- COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
- 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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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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