Swordfish Souvlaki Pitas Recipe
Ingredients
| Swordfish | 1 1/2 Pound, cut into strips | |
| Garlic | 4 Clove (5gm), minced | |
| Lemon juice | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| 1 cup plain fat-free yogurt | ||
| 1 medium cucumber, halved lengthwise, seeded, and chopped | ||
| Wine vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Iceberg lettuce | 3 Cup (16 tbs), shredded | |
| Tomatoes | 2 Cup (16 tbs), diced | |
| 6 (6-inch) whole-wheat pita breads, split | ||
Directions
1. Gently combine the swordfish, half the garlic, the lemon juice, oregano, and thyme in a large bowl; cover and refrigerate, stirring occasionally, 20 minutes.
2. Meanwhile, combine the yogurt, cucumber, vinegar, salt, pepper, and the remaining garlic in a medium bowl and set aside.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the swordfish and cook until just opaque in the center, about 2 1/2 minutes on each side.
4. Spoon 1/2 cup of the lettuce, 1/3 cup of the tomatoes, 1/3 cup of the yogurt sauce, and 3 strips of the swordfish into each of the pita breads.
2. Meanwhile, combine the yogurt, cucumber, vinegar, salt, pepper, and the remaining garlic in a medium bowl and set aside.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the swordfish and cook until just opaque in the center, about 2 1/2 minutes on each side.
4. Spoon 1/2 cup of the lettuce, 1/3 cup of the tomatoes, 1/3 cup of the yogurt sauce, and 3 strips of the swordfish into each of the pita breads.
Chef
