Ingredients:
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste
Directions:
In small bowl, blend yogurt, 2 tablespoons dill, garlic, and 1 teaspoon lemon juice. Season with salt and pepper. Set aside. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken, oregano, 1 teaspoon dill, salt, and pepper. Sauté until browned and cooked through, about 5 minutes. Place in bowl. Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. Top pita rounds with chicken mixture. Spoon dill sauce over chicken, fold sandwiches in half, and serve. Serve with extra sauce if desired. Makes 4 servings.
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