Open-Faced Chicken Souvlaki Pitas - cooking recipe

Ingredients
    1 tablespoon butter
    2 garlic cloves, minced
    1 onion, halved and thinly sliced
    1 teaspoon dried oregano
    salt
    pepper
    1 lb boneless skinless chicken, cut into 1-inch pieces
    2 tablespoons all-purpose flour
    1 1/2 cups milk
    1 lemon, zest of, grated
    8 whole wheat pita bread, eight x 3 1/2 inch
    1 cup English cucumber, diced
    1/2 cup plain yogurt
    2 tomatoes, chopped
Preparation
    In a larfe skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 teaspoons salt and 1/4 teaspoons pepper, and saute for about 3 minutes or until softened and starting to brown. Add chicken and saute for about 5 minutes or until lightly browned.
    Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes 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 cucumbers and yogurt. Spoon chicken and sauce on top of pitas, dollop with cuumber yogurt and sprinkle with tomatoes.
    COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
    FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.

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