Succulent Greek-Inspired Chicken Souvlaki with Quinoa-Stuffed Tomatoes and Creamy Tzatziki
Discover a flavorful, aromatic Mediterranean feast with this Greek-inspired chicken souvlaki recipe, served alongside delectable quinoa-stuffed tomatoes and creamy tzatziki sauce. This mouthwatering dish is perfect for a special meal or a busy weeknight, offering a taste of the sun-kissed shores of Greece right at your dinner table.
Allergens
Gluten, Dairy (in tzatziki sauce)
Ingredients
- 16 oz chicken breast, cut into 1
- inch cubes
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 4 large tomatoes
- 1 cucumber, peeled, seeded, and finely chopped
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, combine quinoa with water and bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes.
- Preheat your oven to 375°F (190°C). Core the tomatoes and carefully scoop out the insides, leaving a hollow shell.
- In a large bowl, mix chicken cubes with olive oil, lemon juice, minced garlic, salt, and pepper. Thread the marinated chicken onto skewers.
- Stuff each hollowed out tomato with cooked quinoa, then place them on a baking sheet.
- Bake stuffed tomatoes in the oven for 20 minutes or until heated through.
- In a small bowl, combine chopped cucumber, Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the tzatziki sauce.
- Grill or pan fry the chicken souvlaki skewers until cooked through.
- Serve the grilled chicken souvlaki alongside the baked quinoa stuffed tomatoes with a generous dollop of creamy tzatziki sauce, garnished with fresh parsley.
Chef’s Insight
Marinating chicken in lemon juice, olive oil, garlic, salt, and pepper adds depth of flavor and tenderness to the meat.
Notes
For an authentic Mediterranean experience, consider serving this dish with warm pita bread and a mixed Greek salad.