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Chicken Pita Skewers

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Pita Skewers

This recipe makes 4 servings

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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

More great recipes from this menu:

Small chunks of marinated chicken cook up quickly then slip neatly into pitas for a satisfying sandwich supper.

Ingredients

  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 boneless skinless chicken breasts, (about 1 lb/500 g)
  • 4 Greek-style pita breads, (pocketless)
  • 1 cup shredded romaine lettuce
  • 1 small tomato, diced
  • Garlic Mayonnaise:
  • 1/2 cup light mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp minced fresh parsley
  • 1 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

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