TLC Cooking "Chicken Kabobs in Pita Bread"

Chicken Kabobs in Pita Bread

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

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