Small chunks of marinated chicken cook up quickly then slip neatly into pitas for a satisfying sandwich supper.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 749 mg
- Protein 32 g
- Calories 455.0
- Total fat 18 g
- Cholesterol 76 mg
- Saturated fat 3 g
- Total carbohydrate 39 g
- Iron 18.0
- Folate 31.0
- Calcium 7.0
- Vitamin A 6.0
- Vitamin C 22.0