Ingredients
- Avocado Tzatziki Sauce:
- 1 c. Greek yogurt
- 1 ea. Avocados From Mexico
- 1 ea. lemon, juiced
- 4 ea. garlic cloves, minced
- 1 T. fresh Italian parsley, chopped
- 1 T. extra virgin olive oil
- Pinch salt and black pepper
- Chicken Souvlaki Pitas:
- 1-1/2 lb. chicken breast, boneless, skinless, cut into 1 inch pieces
- 4 ea. pitas
- 1 ea. medium onion, grated
- 1 ea. lemon, zest and juice
- 2 ea. garlic cloves, grated
- 1/4 c. extra virgin olive oil
- 1 T. vegetable oil
- 1-1/2 t. salt
- 1 t. dried oregano
- 1 t. fresh rosemary, minced
- 1 t. black pepper, freshly cracked
Instructions
- Avocado Tzatziki Sauce: In a medium bowl, add avocado, yogurt and garlic. Mash until creamy. Add oil, lemon juice, spices and herbs. Mix to combine. Cover and refrigerate for at least an hour. Take out of the refrigerator about 20 minutes before serving so it's not too cold when serving.
- Chicken Souvlaki Pitas: In a large bowl, add the grated onion, lemon zest, garlic, oil, spices and herbs. Add chicken and mix to thoroughly combine. / Cover and refrigerate for at least 4 hours. Remove from the refrigerator 15 minutes before grilling. / Heat oil in a heavy-bottomed skillet or light an outdoor grill to medium heat. Remove chicken from marinade. Grill 3-4 minutes per side or until chicken is no longer pink in the middle, or reaches an internal temperature of 165°F. Drizzle some fresh lemon juice over chicken once cooked. / Warm pitas by heating on grill until lightly toasted on each side or popping into a toaster oven to warm up. Toast to desired texture. Top or stuff pitas with chicken and drizzle 1/4 of tzatziki sauce into each pita. Plate and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
