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Ingredients
4 servings
For the chicken
For the salad
1 teaspoonolive oil
½ tablespoonred wine vinegar
2 clovesgarlic
finely chopped
½ teaspoondried oregano
½ teaspoonground turmeric
¾ teaspoonkosher salt
plus more for sprinkling
⅛ teaspoonred pepper flakes
optional
freshly cracked black pepper
1 tablespoonolive oil
1 tablespoonred wine vinegar
kosher salt
freshly cracked black pepper
3persian cucumbers
thinly sliced
1 cupcherry tomatoes
halved
0.25red onion
thinly sliced
For the bowls
Instructions
To make the chicken:
Step 1
Cut the chicken thighs into 1-inch (2.5-cm) pieces.
Step 2
In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
Step 3
Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Step 4
Preheat an outdoor grill or grill pan to medium-low heat.
Step 5
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Step 6
Sprinkle with salt and pepper.
Step 7
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.
To make the salad:
Step 8
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
Step 9
Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
To make the bowls:
Step 10
Divide the quinoa among 4 bowls, 1/2 cup each.
Step 11
Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
Step 12
Top with 1 chicken skewer and serve immediately.
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Notes
2 liked
0 disliked
Makes leftovers
Delicious
Easy
Go-to
Under 30 minutes
