Chicken Pita Skewers
Small chunks of marinated chicken cook up quickly then slip neatly into pitas for a satisfying sandwich supper.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 455 |
| pro | 32 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 39 g |
| fibre | 2 g |
| chol | 76 mg |
| sodium | 749 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 18% |
| vit A | 6% |
| vit C | 22% |
| folate | 31% |
-
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) each ground allspice, salt and pepper
2 boneless skinless chicken breasts (about 1 lb/500 g)
4 Greek-style (pocketless) pitas
1 cup (250 mL) shredded romaine lettuce
1 small tomato, diced
Garlic Mayonnaise:
1/2 cup (125 mL) light mayonnaise
1 clove garlic, minced
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) minced fresh parsley
Dash hot pepper sauce
Preparation:
In large bowl, combine lemon juice, oil, garlic, allspice, salt and pepper. Cut chicken into 1-1/2-inch (4 cm) cubes; add to bowl and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Garlic Mayonnaise: Meanwhile, in bowl, whisk together mayonnaise, garlic, lemon juice, parsley and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Thread chicken onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until no longer pink inside, about 12 minutes.
Toast pitas on grill, turning once, until light golden, about 3 minutes. Spread garlic mayonnaise over half of each pita. Push chicken off skewers onto pitas. Top with lettuce and tomato; fold pita over. Wrap end in waxed paper to secure.
Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »