Greek Tzaziki Chicken Pockets

  • Yield: 8 servings


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


  1. 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.
  2. 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.