• 49ea14be8e32faefb087491d96195947

Shrimp And Kale Pitas

Great for cookouts

Prep
Cook
Serves 4people
Ingredients
1/2
cup plain low-fat yogurt
3
tbsp extra-virgin olive oil
juice of 1 lemon
1
small clove garlic, finely grated
kosher salt
1/8
tsp cayenne pepper
1
small bunch kale, stems removed and leaves thinly sliced
3/4
lb medium shrimp, peeled and deveined
1
15 -ounce can no-salt-added chickpeas, drained and rinsed
1
pt grape tomatoes, halved
1/2
small red onion, thinly sliced
4
pieces pita bread, halved
Directions
1.
Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.
2.
Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly.
3.
Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture.

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