Chicken Kabobs in Pita Bread
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Chicken Kabobs in Pita Bread
YIELD Makes 4 servings
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INGREDIENTS
| 1/4 | cup olive or vegetable oil |
| 1/4 | cup lemon juice |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried oregano leaves |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon black pepper |
| 2 | boneless skinless chicken breasts (about 8 ounces), cut into 1-inch cubes |
| 2 | large rounds pita bread |
| 1 | small onion, thinly sliced |
| 1 | tomato, thinly sliced |
| 1/2 | cup plain yogurt |
| Parsley (optional) | |
PREPARATION:
- Mix oil, lemon juice, salt, oregano, garlic powder and pepper in medium glass bowl.
- Add chicken to oil mixture; toss to coat completely. Cover and refrigerate at least 3 hours or overnight.
- Remove chicken from marinade, reserving marinade. Thread chicken onto 4 small metal skewers.
- Place kabobs on greased broiler pan. Broil about 5 inches from heat until chicken is golden, 8 to 10 minutes; brushing frequently with marinade. Turn kabobs over and brush with marinade. Broil until chicken is done, 5 to 7 minutes longer.
- Cut each pita bread in half; gently pull each half open to form a pocket. Remove chicken from 1 kabob and place inside each pocket; top with onion, tomato and yogurt. Garnish with parsley, if desired. Serve hot.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Fiber | 2 g |
| Carbohydrate | 24 g |
| Cholesterol | 36 mg |
| Saturated Fat | 2 g |
| Total Fat | 15 g |
| Calories from Fat | 45 % |
| Calories | 305 |
| Protein | 19 g |
| Sodium | 515 mg |
DIETARY EXCHANGE:
| Fat | 2 |
| Meat | 2 |
| Starch | 1-1/2 |
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