Chicken Tzatziki Bowls
This yogurt-marinated chicken has become one of my favorites and always on rotation. We crave Greek and Mediterranean food, and eat it at least once a week! I make it all year long on the grill or grill pan and serve it over quinoa or rice, depending on my mood. Some other recipes in my rotation are this Chicken Kebab Salad, Grilled Chicken Shawarma, Greek Turkey Meatballs, just to name a few!
This chicken recipe is slightly adapted From What’s Gaby Cooking: Everyday California Food by Gaby Dalkin. Her book is gorgeous and filled with so many great recipes it was hard to pick which recipe I should try! I am glad I chose this dish, it will now be part of our rotation!! The seasoning and marinade are wonderful, and because it uses chicken thighs, the meat is tender and juicy. Tommy said it’s better than any Greek take-out in my neighborhood, and I agree! I had mine in a bowl as pictured here. Tommy skipped the quinoa and had it with a grilled pita instead.
Cooks Notes:
You’ll need eight wooden or metal skewers for this recipe. (If you are using wooden skewers, make sure to soak them in water for about 30 minutes before using).
