Prep
30-60 MINS
Cook
3 HRS 35 MIN
Calories
350
Ingredients
3 tbsp
tomato paste
1-1/2 cups
sour cream, divided
1/2 cup
KRAFT Greek Vinaigrette Dressing, divided
2 tsp
garlic powder, ground coriander and ground cumin, divided
2 lb
boneless skinless chicken thighs
12
pita breads
1 pkg
(7 oz.) hummus
3 cups
loosely packed shredded romaine lettuce
1 large
tomato, cut into 12 slices
1 pkg
(4 oz.) crumbled feta cheese
Instructions
Step 1
Mix tomato paste with 1 cup sour cream; 1/4 cup dressing; and 1-1/2 tsp. garlic powder, coriander and cumin until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each thigh with sour cream mixture. Refrigerate 3 hours to marinate.
Step 2
Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Place 2 large skewers, parallel to each other and 1-1/2 inches apart, on prepared baking sheet. Repeat with 2 additional skewers.
Step 3
Remove chicken from marinade; discard marinade. Fold chicken thighs in half, then thread evenly onto skewers, tightly threading half the thighs onto each set of parallel skewers.
Step 4
Drizzle with 2 Tbsp. of the remaining dressing.
Step 5
Bake 30 to 35 min. or until chicken is done (165°F). Remove chicken from oven. Heat broiler.
Step 6
Broil chicken, 4 inches from heat, 5 min. on each side or until golden brown on both sides. Meanwhile, mix remaining sour cream, dressing and seasonings until blended. Reserve for later use.
Step 7
Stand 1 kebab on work surface, then use sharp knife to cut chicken vertically, from top to bottom, into thin strips.
Step 8
Stack pita breads on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec.
Step 9
Spread pita breads with hummus; top with lettuce, tomatoes, cheese and chicken. Drizzle with reserved sour cream mixture; roll up.