Chicken Pitas with Yogurt Sauce
For the marinade
8 skinless boneless chicken thighs (about 1 1/2 pounds)
For the sauce
For the marinade, whisk together in a bowl the yogurt, lemon juice, garlic paste, thyme, pepper to taste.
Pierce the chicken in severl place with a fork and place in a large
To make the yogurt sauce, whisk togetheryogurt, garlic paste, lemon
Oil grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat grill the chicken Discard the
In a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices.
Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.
Per Serving: 379 Calories; 10g Fat (24.1% calories from fat); 2g Saturated Fat; 28g Protein; 46g Carbohydrate; 6g Dietary Fiber; 80mg Cholesterol; 644mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat.
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