Hot Tip: If you’re using bamboo skewers, soak them in water for about 20 minutes beforehand to reduce burning on the grill
Greek Chicken Bowls
yields :4 servings
Ingredients
For the Greek Yogurt Marinated Chicken
- 2 lbs boneless skinless chicken, cut into 2inch cubes
- 1 cup plain whole- milk Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 lemon zested and juiced
- 2 cloves finely grated garlic
- 1 tbsp All-Purpose seasoning (see EP #1 for recipe or hyperlink)
- 1 teaspoon cumin
- 2 teaspoons salt
- Pinch of fresh ground black pepper
- Vegetable oil for greasing the grill
For the Feta Yogurt Sauce
- 4 ounces feta cheese in brine, plus more for serving
- 1 cup plain whole- milk Greek yogurt
- 1 medium garlic clove, peeled and finely grated
- 1 lemon, zested and sliced into wedges
- Kosher salt and freshly ground black pepper
For serving
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced
- 4 cups arugula
- 1/2 cup pickled red onions
- 2 cups basmati rice, cooked
Instructions
- Marinate the chicken: In a large mixing bowl combine the greek yogurt, olive oil, lemon zest and juice, garlic, all-purpose seasoning, and cumin and mix. Add the cubed chicken and toss until evenly coated.
- Skewer the chicken: Using 2 soaked bamboo skewers, tightly skewer 3-4 cubes of chicken. Repeat with the remaining chicken. Brush any remaining marinade over the skewers and refrigerate for at least 30 minutes, ideally a few hours.
- Make the feta yogurt sauce: Combine the feta, yogurt, olive oil, garlic, lemon juice, and a pinch of salt in a food processor. Pulse to combine, taste and adjust as needed. Refrigerate until ready to use.
- Grill the skewers: Preheat your grill to medium high and lightly grease the grates with vegetable oil. Transfer the chicken to the preheated grill and position the skewers perpendicular to the direction of the grill grates. Close the lid and cook for about 3-5 minutes or until the sides are opaque and crispy. Use a grill spatula to flip and cook for an additional 3-5 minutes. Remove from the grill.
- To serve: Toss the cucumbers and tomatoes with a drizzle of olive oil and a pinch of salt. Fill your bowl with the cooked rice and arugula. Top with the cooked chicken, cucumbers and tomatoes, pickled onions, and the feta yogurt sauce.
