Chicken Souvlaki with Tabbouleh
Lemony grilled chicken skewers off the BBQ, served in pita with tzatziki and a fresh quinoa tabbouleh on the side.
Ingredients
- chicken breast (diced)
- 3 lemon (juiced for marinade, plus slices and more for dressing)
- olive oil
- oregano
- garlic
- bell pepper (chopped)
- pita
- tzatziki
- dill
- quinoa
- tomato (chopped)
- onion (chopped)
- cucumber (chopped)
- feta
- parsley (chopped)
- salt
- pepper
Method
- 1
Make the marinade: juice of 3 lemons, olive oil, oregano, garlic, salt, and pepper.
- 2
Add the diced chicken to the marinade and leave it for an hour. Soak the wooden skewers in water for 30 minutes.
- 3
Thread the chicken, chopped peppers, and lemon slices onto the skewers, then season with salt and pepper.
- 4
Grill on medium on the BBQ for about 10 minutes, until the chicken hits 165F.
- 5
For the tabbouleh, boil the quinoa with salt for 12 to 15 minutes, then drain, cool, and fluff it with a fork.
- 6
Mix the quinoa with chopped tomato, onion, cucumber, feta, and parsley, then dress with lemon juice and olive oil.
- 7
Serve the kebabs in pita with tzatziki and dill, with the tabbouleh on the side.
