Ingredients
1lbchicken thighs,boneless, skinless
¼cupGreek yogurt,1% plain
1tspolive oil
½tbspred wine vinegar
2garlic cloves,finely chopped
½tspdried oregano
½tspturmeric,ground
¾tspkosher salt,plus more for sprinkling
⅛tspred pepper flakes,optional
black pepper,freshly cracked
1tbspolive oil
1tbspred wine vinegar
Kosher salt and freshly cracked black pepper
3persian cucumbers,thinly sliced
1cupcherry tomatoes,145 grams, halved
¼red onion,thinly sliced
2cupsquinoa,cooked
1cupSkinny Tzatziki
¼cupauthentic feta,crumbled
12castelvetrano olives,smashed
Preparation
Cut the chicken thighs into 1-inch pieces.
In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Preheat an outdoor grill or grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Sprinkle with salt and pepper.
Grill the chicken, turning the skewers occasionally until golden brown and cooked through in the center for about 15 minutes.
In a medium bowl, whisk together the oil and vinegar then season with salt and pepper.
Add the cucumbers, cherry tomatoes, and red onion then toss to combine.
Divide the quinoa among 4 bowls, ½ cup each.
Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon of crumbled feta, and 3 olives.
Top with 1 chicken skewer and serve immediately.
