Quick Kabob Pita Sandwiches
with Tzatziki
By: WILLIAMS-SONOMA
2 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. kosher salt, plus more,
to taste
1 lb. filet mignon or boneless,
skinless chicken breasts, cut
into
1-inch cubes
1 Tbs. canola oil
4 pita bread rounds
1 cup low-fat Greek yogurt
1/2 English cucumber, peeled,
seeded and cut into 1/4-inch
dice
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh mint
Shredded romaine lettuce,
diced tomatoes and shaved
red
onion for serving
Ingredients
Nutrition
Directions
15
count
220
calories
25
minutes
Place the grill plate of a Cuisinart elite griddler on the lower level and the griddle plate
on the upper level. Preheat both sides to
450°F.
In a small bowl, stir together the paprika,
cumin, cinnamon, ginger and the 1 tsp. salt.
In another bowl, toss the meat with the oil
and 1 Tbs. of the spice mixture. Thread 5 or
6 meat cubes onto each skewer and place on
the grill side. Cook, turning the skewers occasionally, until the beef is cooked to medium,
about 8 minutes, or the chicken is cooked
through, about 12 minutes. Transfer to a plate
and cover loosely with aluminum foil.
Meanwhile, lightly toast the pita bread rounds
on the griddle side, 1 to 2 minutes per side. In
a small bowl, stir together the yogurt, cucumber, lemon juice and mint. Season the tzatziki
with salt.
Cut the pita rounds in half crosswise, then
split. Fill with the meat, lettuce, tomatoes and
onion and top with the tzatziki. Serve immediately.