I looove Greek food. I routinely crave souvlaki and I thought it was time I try to make them myself. Of course I wanted to make tzaziki from scratch, too. It just so happens that I recently received an email to participate in a little foodie recipe circle with @MissAvaCado (clever name, right?) and I found an Avocado Tzaziki recipe on her blog. Sooooo let’s get this started.
The ingredients (well, some of them). I try to get avocados fro Mexico because they always taste the best (and are a good size, not too big or small)
Ingredients for the Greek-inspired Chicken Skewers (makes about 8 skewers, serves 4):
- 4 chicken breasts, boneless, skinless
- grated lemon rind of 1 lemon
- 4 cloves garlic, minced
- 2 tbsp lemon juice (or half a lemon)
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- dash of salt + pepper
- 1/2 cup of non-fat, plain greek yogurt (I just eyeballed mine)
- 1/2 red onion, cut in quarters and layers separated
- 1/2 zucchini, cut so it looks like little coins
Cut your chicken breasts in cubes. I put mine in a freezer bag right away.
Add all of the ingredients (except the zucchini and onion) in your freezer bag. Make sure your chicken is coated with the marinade, lock the freezer bag and leave in your fridge so the chicken soaks up all the yummy. I cooked mine after 1 hour, but I would recommend leaving it at least 4 hours (or even overnight). Easy so far, right?
Now to make the Avocado Tzaziiki (I modified the original recipe from Miss Ava Cado:)
- 1 large avocado from Mexico
- ½ a cucumber, shdredded (I used a grater right on top of my bowl)
- 3 tbsp plain low fat yogurt
- 1 garlic clove, minced
- 6 mint leaves, chopped finely
- 1 whole lemon’s zest
- 1/2 lemon’s juice
- ¼ cup of feta cheese (I eyeballed this, so add as much/little as you like)
Put everything in a bowl
Then just mash the whole thing together using a fork
It will look like this! Taste it to make sure you like it, then put in the fridge and set aside until you’re ready. This tzaziki will also taste amazing as a sandwich spread! And really, you can eat it with anything if you want because there will be more than enough leftover.
After your chicken marinades, take some skewers (I’m using metal ones here, but you can use the wooden ones as long as you soak them beforehand so they don’t burn while you’re grilling). Alternate: red onion + chicken + zucchini until you fill up your skewer.
Grill those babies up and serve with your homemade avocado tzaziki!
Om nom nom nom!! I served mine with a green salad, cucumber and a whole wheat pita (not pictured).
Does this look like a recipe you’d be willing to try? If you have any questions, ask me in the comments! I try to tackle a new recipe at least once a week (and if it’s a hit, I blog about it!) so if you have any ideas on what I should try next, tell me.
Disclosure: We were given a $25 gift card to use for the ingredients in this recipe, including Avocados from Mexico, in exchange for posting an avocado recipe.