Mediterranean Chicken Pita

Mediterranean Chicken Pita

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by Brit Drozda

WCNC.com

Posted on April 17, 2013 at 12:03 PM

Updated Thursday, Apr 25 at 12:38 PM

www.thekitchenbee.com

Mediterranean Chicken Pita
Serves 4
These are a great option for lunch or dinner.  As another serving option, the chicken kabobs can be plated with couscous or a wild rice. 

8 wooden skewers, soaked in water for at least 30 minutes
1 lb. chicken breasts, trimmed of excess fat, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
2 tablespoons minced oregano
4 garlic cloves, minced
3 tablespoons lemon juice
1 red onion cut into 1-inch squares
1 red bell pepper, seeded and cut into 1 inch squares
1 cup 2% Greek yogurt
1 teaspoon cumin
1 tablespoon minced fresh mint
1/8 teaspoon salt
4 pitas or flat breads
2 plum tomatoes small dice
¼ cup Kalamata olives, pits removed, sliced in half


1.    Be sure to soak skewers by completely submerging them in water for 30 minutes. Use a small plate to weigh them down if they float to the surface.
2.    In a pie dish or a shallow dish, season the chicken cubes with salt and pepper.
3.    In a small bowl, whisk together the olive oil, oregano, garlic and lemon juice.
4.    Pour the marinade over the chicken, cover the dish with plastic wrap, and refrigerate for 30 minutes.  If pressed for time, you can marinate at room temperature for 15 minutes. 
5.    Preheat the broiler while chicken marinates for the last 15 minutes.  Line a small baking sheet with nonstick foil.  If using regular foil, make sure to spray with nonstick spray.
6.    Assemble the kabobs by stringing the marinated chicken cubes onto the skewers, alternating the red onion and red bell pepper in between each piece of chicken.  There should be about four pieces of chicken on each skewer.
7.    Place kabobs on the baking sheet and broil for about 6 minutes.  Until the chicken pieces are cooked through and the juices run clear when poked with a fork.  The internal temperature of the chicken should be 165.
8.    While kabobs are broiling, mix together Greek yogurt, cumin, mint and salt.
9.    Place a tablespoon of the Greek yogurt sauce onto one side of the pita.  Remove the contents of one kabob on top of the sauce and top with tomato and olives.


 

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