Chicken Souvlaki with Tabbouleh
Lemony grilled chicken skewers off the BBQ, served in pita with tzatziki and a fresh quinoa tabbouleh on the side.
Nutrition · per serving
≈ estimated- Calories
- 669
- Protein
- 47.8g
- Carbs
- 63g
- Fat
- 25.1g
Ingredients
- 1 1/4 lb chicken breast (diced)
- 3 lemon (juiced for marinade, plus slices and more for dressing)
- 3 tbsp oil
- 1 tbsp oregano
- 4 cloves garlic
- 1 bell pepper (chopped)
- 4 pita
- 1 cup tzatziki
- 2 tbsp dill
- 1/2 cup quinoa
- 1 large tomato (chopped)
- 1/2 onion (chopped)
- 1 small cucumber (chopped)
- 1/2 cup feta
- 1 cup parsley (chopped)
- 1 tsp salt
- 1/2 tsp 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.
