Cooking Light’s Chicken Souvlaki Pitas with Tahini Sauce
6 tablespoons plain fat-free Greek yogurt
2 tablespoons shredded cucumber
4 1/2 teaspoons tahini (roasted sesame seed paste)
5 teaspoons fresh lemon juice, divided
5 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
4 6-inch pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup thinly sliced red onion
16 (1/4-inch thick) slices cucumber
16 (1/4-inch-thick) slices plum tomato
Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice and garlic in a small bowl; set aside. Combine remaining 2 teaspoons lemon juice, olive oil, oregano, salt, pepper and chicken in a small bowl. Coat the chicken with this miture. Heat a grill pan over medium heat. Thread chicken pieces evenly onto four 8-inch skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.
Divide chicken evenly among pita halves. Fill each half with 2 tablespoons lettuce. 1 tablespoon onion, 2 cucumber slices, 2 tomato slices and 1 tablespoon sauce. Serves 4, 2 pita halves each.
Per serving: 396 calories, 23% fat, 10 gm fat (1.7 sat fat, 4.5 gm mono fat) 74 mg cholesterol, 33.9 gm protein, 41.3 gm carbohydrates, 2.6 gm fiber, 614 mg sodium.