Greek-Style Chicken Pitas
To save money on this classic Greek pocket sandwich, try using less expensive chicken thighs or turkey thighs instead of pricier chicken breasts. Cube and broil the chicken as the recipe directs.
1 cup bottled Italian salad dressing
4 skinless, boneless chicken breasts, cubed (about 1 pound)
4 pita breads
1 medium red onion, thinly sliced
2 tomatoes, chopped
1 cup plain yogurt
1 cucumber, peeled, deseeded, shredded
2 Tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried mint
Preheat broiler. Mix dressing and chicken in a medium bowl. Thread chicken on presoaked skewers; brush with dressing. Broil chicken until cooked through, about 5 minutes per side.
Meanwhile, for sauce, combine yogurt, cucumber, lemon juice, garlic and mint in a small bowl; mix well. Set aside.
Slice off tops of pita breads. Divide chicken among pitas.
Top chicken with onion and tomatoes. Drizzle sauce over vegetables. Serve immediately.
Use your food processor to make quick work of shredding the cucumber.