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Swordfish Souvlaki Pitas

fast.cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Main Dish

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