Chicken Souvlaki Sandwiches With Mint Tzatziki Recipe
Ingredients
| 3/4 cup plain fat-free yogurt | ||
| 1/2 cucumber, peeled, seeded, and grated | ||
| Mint | 2 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Dried thyme | 1/2 Teaspoon | |
| 1 pound skinless boneless chicken breasts, cut into 1/2 inch-thick diagonal strips | ||
| Salad greens | 2 Cup (16 tbs) | |
| 1/2 cup thinly sliced red onion | ||
| 4 (6-inch) whole-wheat pita breads, warmed | ||
Directions
To make the tzatziki, line a strainer with a paper coffee filter and set the strainer over a bowl.
Pour the yogurt into the filter and refrigerate at least 2 hours or up to 1 day.
Discard the whey (liquid) that accumulates in the bowl.
Place the grated cucumber in a paper towel, gather up the edges, and twist gently to wring out the excess liquid; transfer the cucumber to a small bowl.
Stir in the yogurt, mint, and 1 teaspoon of salt and refrigerate until serving.
To make the souvlaki, combine the vinegar, oil, thyme, chicken, and remaining 1/8 teaspoon salt in a zip-close plastic bag.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 2 hours or up to 1 day.
Preheat the broiler and line a baking sheet with foil; spray the foil with nonstick spray.
Thread the chicken onto 4 metal skewers and discard the marinade.
Broil the chicken 5 inches from the heat, turning once, until browned and just cooked through, 6-8 minutes.
Remove the chicken from the skewers with a fork.
Divide the chicken, greens, and onion among the pitas.
Top each with 3 tablespoons of the tzatziki.
Pour the yogurt into the filter and refrigerate at least 2 hours or up to 1 day.
Discard the whey (liquid) that accumulates in the bowl.
Place the grated cucumber in a paper towel, gather up the edges, and twist gently to wring out the excess liquid; transfer the cucumber to a small bowl.
Stir in the yogurt, mint, and 1 teaspoon of salt and refrigerate until serving.
To make the souvlaki, combine the vinegar, oil, thyme, chicken, and remaining 1/8 teaspoon salt in a zip-close plastic bag.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 2 hours or up to 1 day.
Preheat the broiler and line a baking sheet with foil; spray the foil with nonstick spray.
Thread the chicken onto 4 metal skewers and discard the marinade.
Broil the chicken 5 inches from the heat, turning once, until browned and just cooked through, 6-8 minutes.
Remove the chicken from the skewers with a fork.
Divide the chicken, greens, and onion among the pitas.
Top each with 3 tablespoons of the tzatziki.
Chef
