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Wednesday, March 28, 2007

Greek Tzaziki Chicken Pockets

This is a recipe that I enjoy making for guests. Its sweet flavor mixed with the red onion and the Cucumber Garlic sauce is always raved over. I got the original recipe from an old booklet full of chicken recipe contest winners, but I've made a few alterations over the years. If you make it just once, you'll crave it until you have to make it again!

2 1/2 lbs. boneless skinless breast and thigh meat, cut into 1" cubes
1/4 cup fresh lemon juice
2 cloves minced garlic
1 tsp. oregano
1/2 tsp. ground cinnamon
2 Tbs. honey
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce
2 Tbs. olive oil
8 small pita breads
1 cup sliced red onion
1/2 cup chopped fresh parsley
Cucumber Garlic Sauce (recipe following)

In a medium bowl, mix lemon juice, garlic, oregano, cinnamon, honey, salt, pepper, and hot sauce. Add chicken and marinate in refrigerator 30 minutes. In large nonstick frying pan, place oil over high heat. Add chicken with marinade 1/2 at a time, and stir-fry about 15 minutes or until browned. Spoon into pita breads, add red onion and parsley, and serve with Cucumber Garlic Sauce.

Cucumber Garlic Sauce:

In a small bowl, mix together 1 (8-oz.) carton plain Mediterranean style yogurt, 1/2 cup peeled and seeded chopped cucumber, 1 Tbs. chopped green onion, 1 large finely minced garlic clove, 1/8 tsp. salt, and 1/8 tsp. pepper. Refrigerate until serving.

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