Chicken Souvlaki Sandwiches With Mint Tzatziki Recipe


MethodMain Ingredient


 Plain fat free yogurt3⁄4 Cup (12 tbs)
 Cucumber1⁄2 , peeled, seeded and grated
 Chopped fresh mint2 Tablespoon
 Salt1⁄4 Teaspoon
 Red wine vinegar1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Dried thyme1⁄2 Teaspoon
 Boneless skinless chicken breasts1 Pound, cut into 1/2 inch thick diagonal strips
 Salad greens2 Cup (32 tbs)
 Thinly sliced red onion1⁄2 Cup (8 tbs)
 Whole wheat pita breads4 , warmed (6 Inch)

Nutrition Facts

Serving size: Complete recipe

Calories 1325 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 4.8 g23.8%

Trans Fat 0.1 g

Cholesterol 266.5 mg

Sodium 1957.3 mg81.6%

Total Carbohydrates 136 g45.2%

Dietary Fiber 19.9 g79.6%

Sugars 21.7 g

Protein 137 g273.3%

Vitamin A 59.9% Vitamin C 77.8%

Calcium 58.1% Iron 83.5%

*Based on a 2000 Calorie diet


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.