Mediterranean Chicken Skewer Bowl with Tzatziki & Quinoa Tabouli

Savor the Mediterranean in a bite‑size, protein‑packed bowl that’s ready in under 30 minutes. Marinated chicken cubes are grilled to juicy perfection, then teamed with herb‑infused quinoa and a tangy cucumber‑tzatziki sauce. Ideal for week‑night dinners or meal‑prep, this dish blends bright flavors and hearty texture effortlessly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1.5‑inch cubes
• 1 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp extra‑virgin olive oil
• 1 cup cooked quinoa (pre‑made)
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ½ cup red onion, finely diced
• ¼ cup chopped fresh parsley
• 2 tbsp pomegranate molasses (optional)
• 1 cup tzatziki sauce (store‑bought or homemade: ½ cup Greek yogurt, ½ medium cucumber grated, 1 tbsp lemon juice, 1 tsp fresh dill, pinch of salt)
• Skewer sticks (wood or metal, soaked in water if wood)

Instructions

1. In a bowl, whisk together Greek yogurt, lemon juice, garlic, oregano, paprika, salt, pepper, and olive oil to make the marination sauce.
2. Add chicken cubes to the sauce, stir to coat, and cover. Refrigerate for at least 30 minutes (or up to 4 hours) for deeper flavor.
3. Preheat a grill or grill pan to medium‑high heat and lightly oil the grates.
4. Thread marinated chicken onto soaked skewers, leaving a small gap between pieces.
5. Grill the skewers for 4–5 minutes per side or until chicken is cooked through and juices run clear.
6. Meanwhile, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and pomegranate molasses in a large bowl. Gently fold in tzatziki sauce until all ingredients are coated.
7. Set the quinoa mixture aside; let it chill in the fridge if you’re meal‑prepping.
8. Serve each chicken skewer over a generous bed of the quinoa‑tzatziki salad. Garnish with extra parsley or a squeeze of lemon for brightness.
9. Enjoy immediately or store in the fridge for up to 4 days—reheat the chicken slightly before serving for best taste.

Chef's Note

For an intensified citrus kick, soak the raw chicken in a little extra lemon juice while it marinates. Remember to let the protein rest for a minute after grilling to lock in juices.

Make-Ahead Tips

Quinoa tabouli and tzatziki can be prepped a day ahead and stored separately. Assemble the skewers only right before grilling to keep them moist and tender.

Substitutions

Use sliced turkey breast or firm tofu cubes for a vegetarian version. Replace quinoa with couscous, farro, or brown rice if preferred.