Chicken Souvlaki Sandwiches With Mint Tzatziki
|Plain fat free yogurt||3⁄4 Cup (12 tbs)|
|Cucumber||1⁄2 , peeled, seeded and grated|
|Chopped fresh mint||2 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Boneless skinless chicken breasts||1 Pound, cut into 1/2 inch thick diagonal strips|
|Salad greens||2 Cup (32 tbs)|
|Thinly sliced red onion||1⁄2 Cup (8 tbs)|
|Whole wheat pita breads||4 , warmed (6 Inch)|
To make the tzatziki, line a strainer with a paper coffee filter and set the strainer over a bowl.
Pour the yogurt into the filter and refrigerate at least 2 hours or up to 1 day.
Discard the whey (liquid) that accumulates in the bowl.
Place the grated cucumber in a paper towel, gather up the edges, and twist gently to wring out the excess liquid; transfer the cucumber to a small bowl.
Stir in the yogurt, mint, and 1 teaspoon of salt and refrigerate until serving.
To make the souvlaki, combine the vinegar, oil, thyme, chicken, and remaining 1/8 teaspoon salt in a zip-close plastic bag.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 2 hours or up to 1 day.
Preheat the broiler and line a baking sheet with foil; spray the foil with nonstick spray.
Thread the chicken onto 4 metal skewers and discard the marinade.
Broil the chicken 5 inches from the heat, turning once, until browned and just cooked through, 6-8 minutes.
Remove the chicken from the skewers with a fork.
Divide the chicken, greens, and onion among the pitas.
Top each with 3 tablespoons of the tzatziki.