Swordfish Souvlaki Pitas
|Skinless swordfish steaks||1 1⁄2 Pound, cut into 12, 1/2 inch thick strips|
|Garlic||4 Clove (20 gm), minced|
|Fresh lemon juice||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Fat free yogurt||1 Cup (16 tbs)|
|Cucumber||1 Medium, halved lengthwise, seeded and chopped|
|White wine vinegar||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Shredded iceberg lettuce||3 Cup (48 tbs)|
|Diced tomatoes||2 Cup (32 tbs)|
|6 inch whole wheat pita bread||6 , split|
1. Gently combine the swordfish, half the garlic, the lemon juice, oregano, and thyme in a large bowl; cover and refrigerate, stirring occasionally, 20 minutes.
2. Meanwhile, combine the yogurt, cucumber, vinegar, salt, pepper, and the remaining garlic in a medium bowl and set aside.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the swordfish and cook until just opaque in the center, about 2 1/2 minutes on each side.
4. Spoon 1/2 cup of the lettuce, 1/3 cup of the tomatoes, 1/3 cup of the yogurt sauce, and 3 strips of the swordfish into each of the pita breads.