Moroccan Grilled Chicken Kebab Pita Pockets

Moroccan Grilled Chicken Kebab Pita Pockets
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4
A great use of the Moroccan Grilled Chicken Kebabs for a light dinner or larger lunch.
  • 8 Moroccan Grilled Chicken Kebabs (see recipe on LMC website)
  • 4 6-in pitas, cut in half
  • 1 large cucumber, sliced thinly
  • 4 cups fresh spinach
  • 1/2 cup plain nonfat Greek yogurt
  • juice and zest of 1 lemon
  • 1 Tbsp water
  • 2 Tbsp crumbled feta cheese
  • 1-2 tsp dried dill, depending on desired flavor
  • 1 garlic clove, pressed
  • freshly ground pepper, to taste
  1. Heat oven to 400 degrees. Linne a large baking sheet with aluminum foil and coat with cooking spray
  2. Combine yogurt through pepper in a small bowl and whisk well until smooth, adding more water if needed to thin out
  3. Combine spinach and cucumber in a large bowl and add yogurt dressing, tossing to coat. Stuff 1/8 of spinach mixture and 1 chicken skewer into each pita pocket half. Place on baking sheet and bake until heated through and bread is toasted, about 5-7 minutes.
Serving size: 2 pita halves