Dinner · Lebanese · 20 min
Shish Taouk Plate with Charred Bell Peppers and Lemon-Garlic Yogurt
- Calories
- 747
- Protein
- 64g
- Carbs
- 77g
- Fat
- 21g
Ingredients
- 184.4 g chicken breast
- 128.8 g green bell pepper
- 1.7778 tsp extra virgin olive oil
- 105.9 g plain low fat yogurt
- 2 clove garlic
- 1 tbsp lemon juice
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 87.9 g quinoa
- 85.9 g spinach
- 0.5 tsp lemon zest
- 0.5 tsp ground sumac
Method
- 01In a bowl, prepare the marinade by combining half of the plain low-fat yogurt (approx 53g), minced garlic, half of the lemon juice, smoked paprika, and half of the salt.
- 02Add the raw chicken breast cubes to the yogurt marinade, coating thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- 03Thread the marinated chicken cubes and green bell pepper pieces tightly onto skewers.
- 04In a small saucepan, bring 170 ml water to a boil, add rinsed dry quinoa and remaining salt, cover, and simmer on low for 15 minutes until liquid is absorbed. Stir in lemon zest.
- 05Heat half of the olive oil in a pan over medium heat, add spinach, and cook for 2 minutes until wilted; toss into cooked quinoa.
- 06Brush a grill pan with remaining olive oil over medium-high heat. Grill skewers for 8 to 10 minutes, turning occasionally, until green peppers are charred and chicken reaches a safe internal temperature of 165°F (74°C).
- 07Spread the remaining yogurt on the bottom of the plate. Place the lemon-zested quinoa and spinach mixture alongside, lay the chicken skewers on top, drizzle remaining lemon juice, and dust with ground sumac.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
