Ingredients (7)
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boneless, skinless chicken breast halves about 3 ounces each 4
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lemon juiced 1
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olive oil 2 tbsp.
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medium red onion cut into 1" pieces 1
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medium tomatoes peeled, seeded, and chopped 2
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pitas toasted 4
Steps (6)
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1In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes.
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2Preheat the grill.
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3Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion.
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4Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached.
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5
Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Dressing.
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6Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour, if temperatures are above 90F).
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