Open-Faced Chicken Souvlaki Pitas
This recipe is taken from the 2009 Milk Calendar. This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling skewers. Serve with a crisp green salad on the side.
- Prep: 10 min
- Cooking: 10 min - 15 min
- 1 tbsp (15 mL) butter
- 2 garlic cloves minced
- 1 onion halved and thinly sliced
- 1 tsp (5 mL) dried oregano
- Salt and pepper to taste
- 1 lb (450 g) boneless skinless chicken breast cut into 1-inch (2 1/2 cm) pieces
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- Grated zest of 1 lemon
- 8 3 1/2-in (9 cm) whole wheat pitas or 4 6-in (15 cm) whole wheat pitas
- 1 cup (250 mL) diced English cucumber (about 1/4)
- 1/2 cup (125 mL) plain yogurt
- 2 chopped tomatoes
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In a large skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and sauté for about 3 min or until softened and starting to brown. Add chicken and sauté for about 5 min or until lightly browned.
Whisk flour into Milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 min or until sauce is thickened and chicken is no longer pink inside. Season to taste with salt and pepper. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pitas, dollop with cucumber yogurt and sprinkle with tomatoes.
Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
For the Adventurous: Add 2 tbsp (30 mL) tahini to sauce with lemon zest and garnish with 1/4 cup (60 mL) crumbled Canadian feta cheese and black olives.
Healthy Eating Tip: 'B' healthy with this dish, which offers an excellent source of the whole family of B-vitamins! These important nutrients help your body turn food into energy for thinking, working and playing.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||18 % / 203 mg|
|Vitamin B6:||41 %|