1 small sweet onion, such as Vidalia, coarsely chopped
2 medium plum tomatoes, quartered
1/4 cup fresh lemon juice
2 tablespoons fresh oregano
2 cloves garlic, peeled
1 tablespoon olive oil
Kosher salt and pepper
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), cut into 2-inch pieces
4 small whole-wheat pitas
1/2 English cucumber, sliced
1/4 cup Greek yogurt
How to Make It
In a blender, puree onion, tomatoes, lemon juice, oregano, garlic, 1 Tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper. Transfer to a ziplock bag and add chicken; seal and shake. Refrigerate for at least 2 hours, turning bag once or twice.
If using bamboo skewers, soak in water for at least 30 minutes. Preheat grill to medium-high. Remove chicken from marinade (discard marinade) and thread on skewers, about 3 pieces each. Oil grill grates. Grill kebabs, turning, until lightly charred on outside and cooked through, 10 to 15 minutes.
Place kebabs on warmed pitas with cucumber and a dollop of yogurt. Season with additional salt and pepper, if desired; serve.
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