Salt and ground black pepper
1 cup plain Greek yogurt
1 garlic clove, crushed
2 tablespoons lemon juice
1 teaspoon dried oregano leaves, crushed
1 pound boneless, skinless chicken breast halves, cut into
1 small red pepper, cut into
1 ½ -inch pieces
1 lemon, cut into 12 wedges
12 wooden skewers (6-inch)
2 tablespoons olive oil
1 cup hot water
4 pita breads (6-inch), cut in quarters
- Stir yogurt, garlic, lemon juice and oregano in shallow, nonmetallic dish. Season with salt and black pepper. Add the chicken and stir to coat. Cover and refrigerate 15 minutes.
- Thread 1 piece pepper, 2 pieces chicken and 1 wedge lemon on each skewer.
- Pour oil into pot. Set to HIGH and heat oil. Add half the kabobs to pot. Cook uncovered 5 minutes. Turn kabobs over and cook 3 minutes. Remove kabobs from pot. Repeat with remaining kabobs.
- Pour water into pot. Set wire rack into pot. Place kabobs on rack. Place steam rack into top of pot. Place pita bread on rack. Set OVEN to 400˚F for 3 minutes. Cover and cook until chicken is cooked through. Serve kabobs with pita bread.