Greek Kabob Sandwiches

Classic herbs season marinated kabobs that are grilled and served on pita flat-bread sandwiches.

  • prep time 35 min
  • total time 6 hr 35 min
  • ingredients 8
  • servings 4

Ingredients

1/3
cup red wine vinegar
2
tablespoons olive oil
1/4
teaspoon dried basil leaves
1/4
teaspoon dried oregano leaves
1
clove garlic, minced
4
chicken and vegetable kabobs (5 oz each)
4
tablespoons cucumber ranch or regular ranch dressing
4
Greek-style pita flat breads (6 to 7 inch)
  • 1 In 1-gallon resealable food-storage plastic bag, mix vinegar, oil, basil, oregano and garlic. Add kabobs; seal bag and turn to coat. Refrigerate at least 6 hours or overnight to marinate, turning bag once or twice.
  • 2 When ready to cook kabobs, heat gas or charcoal grill. When grill is heated, remove kabobs from marinade; discard marinade. Place kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 12 to 15 minutes, turning once, until chicken is no longer pink in center.
  • 3 Spread 1 tablespoon dressing on each flat bread. Slide chicken and vegetables from kabobs off skewers and onto breads (if needed, cut chicken and vegetables into smaller pieces). Secure with toothpick, if needed.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    420
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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