Chicken Souvlaki
Servings: 4
Ingredients:
Chicken Souvlaki
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 29 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 55 g |
| fibre | 8 g |
| chol | 51 mg |
| sodium | 668 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 25% |
| vit A | 11% |
| vit C | 20% |
| folate | 29% |
-
12 oz (375 g) boneless skinless chicken breasts
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Half red onion, cut into 1-inch (2.5 cm) wedges
Half cucumber
1/4 cup (50 mL) prepared tzatziki sauce
4 whole wheat pocketless pitas
1 tomato, cut into chunks
1 cup (250 mL) shredded romaine lettuce
Preparation:
Cut chicken into 1-inch (2.5 cm) cubes. In large bowl, toss together chicken, lemon rind and juice, oil, oregano, salt and pepper; let stand for 10 minutes to marinate.
Alternately thread chicken and onion onto 4 metal skewers. Broil on foil-lined rimmed baking sheet, turning once, until chicken is no longer pink inside, about 10 minutes.
Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise to make 1 cup (250 mL).
Spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber and lettuce; fold over.
Alternately thread chicken and onion onto 4 metal skewers. Broil on foil-lined rimmed baking sheet, turning once, until chicken is no longer pink inside, about 10 minutes.
Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise to make 1 cup (250 mL).
Spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber and lettuce; fold over.
Additional Information
- Variation
Pork Souvlaki: Replace chicken with pork tenderloin.
Source
Canadian Living Magazine: March 2007
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