Open-Faced Chicken Souvlaki Pitas

From the 2009 Milk Calendar
  Course Main Dishes
Prep. Time 10 mins
Cooking Time 10 - 15 mins
Yields 4 to 8
1 tbsp (14.2) butter
2 cloves garlic, minced
1 onion, halved and thinly sliced
1 tsp (5 ml) dried oregano
Salt
Pepper
1 lb (500 g) boneless skinless chicken, cut into 1-inch (2.5 cm) pieces
2 tbsp (20 g) all-purpose flour
1 1/2 cups (375 ml) milk

Grated zest of 1 lemon
3 1/2 inch (9 cm) Eight whole wheat pitas or
6 inch (15 cm) 4 whole wheat pitas
1 cup (150 g) diced English cucumber (about 1/4)
1/2 cup (123 g) plain yogurt
2 tomatoes, chopped


Instructions In a large skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and sauté for about 3 min or until softened and starting to brown. Add chicken and sauté for about 5 min or until lightly browned.
Whisk flour into Milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 min or until sauce is thickened and chicken is no longer pink inside. Season to taste with salt and pepper. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogourt. Spoon chicken and sauce on top of pitas, dollop with cucumber yogourt and sprinkle with tomatoes.


Tips Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.

For the Adventurous: Add 2 tbsp (30 mL) tahini to sauce with lemon zest and garnish with 1/4 cup (50 mL) crumbled Canadian feta cheese and black olives.

Healthy Eating Tip: 'B' healthy with this dish, which offers an excellent source of the whole family of B-vitamins! These important nutrients help your body turn food into energy for thinking, working and playing.