Ingredients
- 2 zucchinis
- ½ teaspoon of salt
- 2 spring onions
- 500 grams ground chicken
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder
- 2 teaspoons onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin powder
- 3 tablespoons pine nuts
- 8 pitas
- 3 avocados
- 1 lime
- 5 tomatoes
- 1 red onion
- Fresh coriander to taste
- Oil for frying
- Salt and pepper
This is our new favorite! Stuffed pitas became a big trend a few months ago, and while we might be a little late to the party, we’ve created a delicious version with extra veggies! We added grated zucchini and spring onions and served the stuffed pitas not with traditional garlic sauce, but with homemade mashed avocado and a tomato salsa. This makes these stuffed pitas perfect for taking on the go—just keep the mashed avocado and tomato salsa separate and reheat the pitas before eating, if desired. Although, they’re just as irresistible cold!
Preparation
- Coarsely grate the zucchinis and place the grated zucchini in a colander. Set the colander over a bowl and sprinkle ½ teaspoon of salt over the zucchini. Let it sit briefly, then squeeze out as much moisture as possible from the grated zucchini.
- Slice the spring onions into thin rings.
- Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- In a bowl, mix the ground chicken with the spring onion rings, garlic powder, paprika powder, onion powder, cumin powder, cayenne pepper, and the squeezed zucchini. Mix in the pine nuts as well (you can optionally toast these in a dry pan for extra flavor). Season with salt and pepper.
- Cut the pitas into quarters. Heat oil in two frying pans over medium heat. Fill each pita quarter with a portion of the chicken-zucchini mixture, making sure each quarter is completely stuffed. Continue until all pitas and filling are used.
- Fry the pita quarters on the top and bottom until golden brown in the pans. Then, fry the sides with the filling until golden brown as well.
- Place the pita quarters on the baking sheet and bake them in the oven for at least 10 minutes until the filling is cooked through.
- Meanwhile, mash the avocado flesh and season with lime juice, salt, and pepper. Remove the seeds from the tomatoes and dice the flesh. Finely chop the red onion and mix it with the tomato cubes. Season with salt, pepper, and lime juice.
- Serve the stuffed pitas with the avocado mash and tomato salsa.