Average Rating: 0TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 6 servings.Ingredients
- 4 medium lemons, divided
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 12 pita pocket halves
- 1 carton (8 ounces) refrigerated tzatziki sauce
- Optional toppings: Chopped tomatoes, sliced cucumber and sliced red onion
Instructions
- 1. Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
- 2. Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.
Nutrition Facts
2 filled pita halves: 369 calories, 8g fat (2g saturated fat), 90mg cholesterol, 462mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 37g protein.
Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat.