Chicken Souvlaki Pita Pockets
with Tzatziki and Turkish-Spiced Sweet Potatoes
Simple, convenient, and delicious: that’s what’s in store with our Chicken Souvlaki Pita Pockets recipe, made with pre-measured, high-quality ingredients.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Chicken Breast Strips
Turkish Spice Blend
Whole Wheat Pitas
Not included in your delivery
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve sweet potatoes lengthwise; cut crosswise into ¼-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. Roast on top rack, flipping halfway through, until tender, 20-25 minutes.
Meanwhile, mince or grate garlic. Halve, peel, and thinly slice shallot. Trim and peel cucumber; grate on the largest holes of a box grater until you have 2 TBSP (4 TBSP for 4 servings). Halve remaining cucumber lengthwise. Scoop out and discard seeds with a spoon; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill; discard stems.
In a medium bowl, toss together sliced cucumber, half the shallot, vinegar, a drizzle of olive oil, ½ tsp sugar (1 tsp sugar for 4 servings), salt, and pepper. In a small bowl, combine sour cream, grated cucumber, half the dill, up to half the garlic (start with a pinch, then taste and add more if desired), 1 tsp water (2 tsp for 4), a drizzle of olive oil, salt, and pepper.
Pat chicken dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and remaining shallot. Cook, stirring occasionally, until browned, 3-4 minutes. Add remaining garlic and season with Turkish Spice, salt, and pepper. Cook, stirring, until chicken is cooked through, 2-3 minutes. Turn off heat.
Meanwhile, halve pitas to create four pockets (eight pockets for 4 servings). Place on a second baking sheet. When sweet potatoes are almost done roasting, place pitas on middle rack. Toast until warmed through but not crispy, 2-3 minutes.
Fill each pita with chicken, a few sweet potato pieces, tzatziki, and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve remaining cucumber salad and sweet potatoes on the side. Garnish with remaining dill.