Open-Faced Chicken Souvlaki Pitas

This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling the skewers. Serve with a crisp green salad on the side...

• Ready In: 10 mins
• 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

1. 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.
2. 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.
3. 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.
4. COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
5. FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.