Lunch · Greek · 25 min
Chicken Souvlaki Platter with Tabbouleh and Tzatziki
- Calories
- 585
- Protein
- 67g
- Carbs
- 56g
- Fat
- 12g
Ingredients
- 227 g chicken thigh
- 1 tsp dried oregano
- 1 tsp paprika
- 45 g bulgur wheat
- 60 g flat-leaf parsley
- 15 g fresh mint
- 40 g tomato
- 15 g red onion
- 122 g plain Greek yogurt
- 75 g cucumber
- 2 clove garlic
- 1 tbsp fresh dill
- 3 tbsp lemon juice
- 1.33 tbsp extra virgin olive oil
- 0.75 tsp salt
- 0.25 tsp black pepper
Method
- 01Cut chicken thighs into 1-inch cubes. In a bowl, combine half of the plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, half of the minced garlic, half of the chopped dill, dried oregano, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken, toss to coat, cover, and marinate in the refrigerator for 30 minutes.
- 02Prepare the tabbouleh: In a medium bowl, combine bulgur wheat with 1/2 cup boiling water. Cover and let stand for 15-20 minutes until tender. Drain excess water. Stir in chopped parsley, mint, diced tomato, and diced red onion. Whisk together 1 tbsp lemon juice, 1 tsp olive oil, and 1/4 tsp salt; pour over tabbouleh and toss gently.
- 03Prepare the tzatziki: Squeeze excess moisture from grated cucumber using a clean towel. In a bowl, combine remaining Greek yogurt, cucumber, remaining minced garlic, remaining dill, 1 tbsp lemon juice, and remaining 1/4 tsp salt. Stir well.
- 04Preheat a grill or grill pan to medium-high heat (400-450°F / 200-230°C). Thread marinated chicken onto skewers. Grill for 6-8 minutes per side until nicely charred and cooked through; verify internal temperature reaches 165°F (74°C).
- 05Arrange grilled chicken souvlaki, tabbouleh, and tzatziki on a platter and serve.
Cook it with the whole plan around it
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