Rating: 3 stars
19 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 4
  • 5 star values: 3

If you can't find tahini, substitute an equal amount of peanut butter to make the sauce for these Middle East–inspired sandwiches. You can prepare the sauce and chicken ahead of time and stuff the pitas when you're ready to eat.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Credit: Levi Brown; Styling: Thom Driver

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4 servings (serving size: 2 stuffed pita halves)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.

    Advertisement
  • Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.

  • Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

390 calories; fat 8g; saturated fat 1.3g; mono fat 4g; poly fat 2.1g; protein 37.3g; carbohydrates 41.9g; fiber 2.9g; cholesterol 66mg; iron 4.3mg; sodium 398mg; calcium 103mg.
Advertisement
Advertisement