Greek Island Feast: Aromatic Grilled Chicken Souvlaki with Fresh Tzatziki Sauce & Quinoa-Stuffed Tomatoes

Allergens

Dairy (in tzatziki sauce)

Ingredients

• 1 lb chicken breast, cubed
• 1/2 cup quinoa, uncooked
• 2 large tomatoes
• 1 cucumber
• 1 lemon, juiced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp ground oregano
• Salt and pepper, to taste
• 1/4 cup Greek yogurt
• Wooden skewers
• Cooking spray
• Optional: Pita bread for serving

Instructions

1. Prepare the chicken souvlaki by cubing the chicken breast and threading onto wooden skewers. In a medium bowl, mix together lemon juice, olive oil, minced garlic, dill, parsley, oregano, salt, and pepper to create the marinade. Coat the chicken evenly and refrigerate for at least 30 minutes.
2. While the chicken is marinating, cook the quinoa according to package instructions. Once cooked, set aside to cool.
3. Slice the top off of the tomatoes and carefully remove the seeds and excess flesh. Fill each hollowed out tomato with the cooked quinoa and set aside.
4. Preheat your grill or grill pan to medium high heat. Grill the chicken skewers until fully cooked, about 3 4 minutes per side. Remove from heat and let rest for a few minutes.
5. In a small bowl, mix together the cucumber, Greek yogurt, remaining lemon juice, salt, and pepper to make the tzatziki sauce.
6. Assemble your plate with grilled chicken souvlaki skewers, quinoa stuffed tomatoes, and a generous dollop of tzatziki sauce. Enjoy with warm pita bread on the side if desired.

Chef’s Insight

To enhance the flavor of the tzatziki sauce, use a seedless cucumber or peel the cucumber before dicing.

Notes

Make sure to use fresh ingredients for the best flavor and texture.