Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce
January 15, 2016
Though I’m reasonably certain that the internet doesn’t need another recipe for chicken souvlaki — I did my fair share of research and there are thousands and thousands of different recipes for the seasoned Greek kebabs, including mine.
I still feel that the interwebs (as mom calls it) might benefit from just one more souvlaki recipe that includes chicken (obvs) but also grilled veggies, quinoa, and a delicious tzatziki sauce made with feta; everything served in a bowl.
I know you’re drooling, so am I — and I just had it for lunch.
That’s the only acceptable reaction one can have at the sight of so much awesomeness.
No but seriously, there’s so much I want to tell you about this recipe.
Yet for some reason I think that the best thing to do is to let the pictures speak for themselves.
To quote the one and only Elvis “A little less conversation, a little more action please!”
Am I right?
Tender chunks of souvlaki chicken and perfectly charred veggies, served on top of a fluffy and seasoned bed of quinoa. A dollop of the most delicious tzatziki sauce ever made.
I feel we’re really onto something here...
Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce Print this recipe!
1 cup quinoa, picked and rinsed well
Chicken souvlaki and veggies
1 lb / 453 gr chicken breast, cut into chunks
2 red bell peppers, cut into eighths
1 medium zucchini, sliced into ¼-inch rounds
1 small eggplant, sliced into ¼-inch rounds
1 cup cherry tomatoes
6 tablespoons olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 ½ teaspoons dried oregano
½ teaspoon fine grain salt
1 (7 oz / 200 gr) container plain Greek yogurt
1 small cucumber, peeled and grated
3 tablespoons lemon juice
1 teaspoon fine grain salt
1 tablespoon chopped fresh mint
3 oz / 85 gr crumbled feta cheese
In a bowl combine olive oil, lemon juice, minced garlic, oregano, and salt.
In a shallow sealable container or in a large Ziploc bag combine chicken chunks and half of the marinade. Cover or seal and marinate in the refrigerator for at least 1 hour.
Add veggies to a large bowl and toss with the remaining marinade.
In the meantime cook the quinoa.
Heat a splash of olive oil in the saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Make the tzatziki-feta sauce by combining all ingredients in a small bowl. Set aside.
Remove chicken chunks from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Discard unused marinade.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates.
Grill the chicken skewers for about 3 to 4 minutes per side, flipping until chicken is cooked through and has light char marks.
While the chicken is cooking, grill the vegetables. About 5 minutes per side for the red bell peppers, 4 minutes per side for the zucchini and eggplant, and just a couple of minutes for the cherry tomatoes.
Divide quinoa among bowls drizzle with olive oil and lemon juice, add some grilled veggies to each bowl and ½ skewers. Add a couple of tablespoons of tzatziki-feta sauce and serve.
One serving yields 398 calories, 18 grams of fat, 34 grams of carbs, and 36 grams of protein.