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Greek Tzaziki Chicken Pockets




Source of Recipe


Miriam Baroga


Recipe Introduction


This is a delightful dish for summer or anytime when you have a taste for something cool and refreshing.


List of Ingredients




Greek Tzaziki Chicken Pockets

2-1/2 pounds boneless, skinless breast and thigh meat, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon ground cinnamon
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 tablespoons vegetable oil
8 small pita breads, warm
1 cup sliced red onion
1/2 cup chopped fresh parsley
Cucumber-Garlic Sauce: recipe follows



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.

Recipe




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