Monday, March 8, 2010

Greek Chicken Pita Pocket


Souvlaki Marinade:
  • 2 tablespoons dill weed
  • 1 tablespoon chopped garlic
  • 2 teaspoons Italian seasoning
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  •  10 boneless, skinless chicken tenders 
Tzatziki Sauce:
  • 1 small cucumber, diced
  • 2 tablespoons dill leaves
  • 1 (6 to 8-ounce) container plain yogurt
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper
Pita Bread
  • Spinach leaves
  • 1 tomato, chopped


In large bowl whisk together all the souvlaki ingredients, except the chicken. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
Tzatziki Sauce:
  • In a medium bowl combine all the tzatziki sauce ingredients and set aside.
Heat 4 pitas in the microwave for 30 seconds. Slice them in half.

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