lunch

Chicken Souvlaki Platter with Tabbouleh and Tzatziki

Name: Chicken Souvlaki Platter with Tabbouleh and Tzatziki
Ingredients: 8 oz (227 g) boneless, skinless chicken thighs; 1/2 cup (122 g) plain Greek yogurt (2%); 1/2 cup (75 g) cucumber, peeled, seeded, and finely grated; 2 cloves garlic cloves, minced; 1 tbsp fresh dill, chopped; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup (45 g) bulgur wheat, fine; 1 cup (60 g) fresh parsley, finely chopped; 1/4 cup (15 g) fresh mint, finely chopped; 1/4 cup (40 g) tomato, finely diced; 2 tbsp (15 g) red onion, finely diced; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1/4 tsp salt

Nutrition

354

kcal

Calories

Protein

42.8

Carbs

9.1

Fat

AI Insight

Insight not available for this recipe.

Ingredients(19)

boneless, skinless chicken thighs8 oz (227 g)

plain Greek yogurt (2%)1/2 cup (122 g)

cucumber, peeled, seeded, and finely grated1/2 cup (75 g)

garlic cloves, minced2 cloves

fresh dill, chopped1 tbsp

lemon juice1 tbsp

extra virgin olive oil1 tbsp

dried oregano1 tsp

paprika1 tsp

salt1/2 tsp

black pepper1/4 tsp

bulgur wheat, fine1/4 cup (45 g)

fresh parsley, finely chopped1 cup (60 g)

fresh mint, finely chopped1/4 cup (15 g)

tomato, finely diced1/4 cup (40 g)

red onion, finely diced2 tbsp (15 g)

lemon juice1 tbsp

extra virgin olive oil1 tsp

salt1/4 tsp

Instructions

For the Chicken Souvlaki:

Cut chicken thighs into 1-inch cubes. In a bowl, combine Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, minced garlic, chopped dill, dried oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Preheat a grill or grill pan to medium-high heat (400-450°F / 200-230°C). Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes prior to use).

Grill the chicken skewers for 6-8 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).

For the Tabbouleh:

In a medium bowl, combine the fine bulgur wheat with 1/2 cup boiling water. Cover and let stand for 15-20 minutes, until the bulgur is tender and has absorbed the water. Drain any excess water.

Add the finely chopped parsley, mint, diced tomato, and diced red onion to the bulgur. Toss to combine.

In a small bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1/4 teaspoon salt. Pour over the tabbouleh mixture and toss gently to combine.

For the Tzatziki:

Squeeze out any excess moisture from the grated cucumber using a clean kitchen towel or paper towels.

In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic (from the Tzatziki ingredient list), chopped dill, and 1 tablespoon lemon juice. Season with salt and pepper to taste. Stir until well combined.

Assembly:

Arrange the grilled chicken souvlaki, a portion of tabbouleh, and a dollop of tzatziki on a plate. Serve immediately.