Greek Tzaziki Chicken Pockets
Recipe by National Chicken Council
Ingredients
- Chicken Pockets
- 2-1/2pound boneless, skinless breast and thigh meat, cut into 1-inch cubes
- 1/4cup fresh lemon juice
- 2cloves cloves garlic, minced
- 1teaspoon oregano
- 1/2teaspoon ground cinnamon
- 2tablespoons honey
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 1/2teaspoon hot sauce
- 2tablespoons vegetable oil
- 8small pita breads, warm
- 1cup sliced red onion
- 1/2cup chopped fresh parsley
- Cucumber-Garlic Sauce
- 8ounces plain yogurt
- 1/2cup peeled and seeded chopped cucumber
- 1tablespoon chopped green onion
- 1large finely minced garlic clove
- 1/8teaspoon salt
- 1/8teaspoon pepper
Instructions
-
In medium bowl, mix together lemon juice, garlic, oregano, cinnamon, honey, salt, pepper and hot sauce. Add chicken and marinate in refrigerator 30 minutes. In large nonstick frypan, place oil over high heat. Add chicken with marinade, 1/2 at a time, and stir-fry about 15 minutes or until just beginning to brown. Spoon into pita breads, garnish with red onion and parsley and serve with Cucumber-Garlic Sauce. Makes 8 servings.
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Cucumber-Garlic Sauce. In small bowl, mix together 1 carton (8 oz.) plain yogurt, 1/2 cup peeled and seeded chopped cucumber, 1 tablespoon chopped green onion, 1 large finely minced garlic clove, 1/8 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until ready to serve.