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Mediterranean Style Bowls with Beet Tzatziki and Chicken Skewers 

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Ingredients

Chicken marinade:

  • 1 pound boneless skinless chicken thighs
  • 1/2 cup yogurt
  • 1 diced shallot
  • 1/4 cup Olive oil
  • 6 cloves grated garlic
  • 1/2 a lemon
  • Sea salt
  • Pepper
  • 1 tbsp red pepper flakes
  • 1 tbsp smoked paprika

Beet tzatziki:

  • 1 large beet cut I half or 2 small peeled beets
  • 1 Perisian cucumber diced
  • Handful of dill
  • 1 cup full fat greek yogurt
  • 1/2 a lemon
  • Healthy glug of olive oil
  • Sea salt
  • Pepper

Tabbouleh salad:

  • 1/2 cup bulgar wheat
  • 2 small tomatoes diced
  • 2 parisan cucumbers
  • 1/4 cup fresh mint chopped
  • 1/4 cup parsley chopped
  • 1/2 a lemon
  • A generous glug of olive oil
  • Drizzle of red wine vinegar
  • Sea salt
  • Pepper

Dressing:

  • 1 small shallot finely chopped
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tbsp oregano
  • 1 garlic clove grated

The rest: 

  • Banana peppers
  • Feta
  • Chickpeas

Instructions

  • Wash chicken and slice into cubes. Add to a ziplock bag and add all marinade ingredients. Let marinate for at least 30 min or overnight. 30 min before cooking, preheat oven to 425. Lay chicken on a baking sheet and bake for 15 min. Turn over and bake for about 8 min. Broil for another 2-3 min.
  • For the beets: Preheat oven to 375. Peel beets and add to cocotte or tin foil. Drizzle with olive oil, salt and pepper. Cook for about 45 min or until beets are tender. When cool enough to touch, grate into a bowl. Add yogurt, cucumber, dill, lemon, olive oil, salt and pepper. Mix until combined.
  • For the tabbouleh: Cook bulgar wheat according to the packaging. Once cooled, add to a bowl with tomatoes, parsley, cucumbers, mint, parsley, olive oil, red wine vinegar, salt & pepper. Season to taste.
  • Make dressing by combining in a small bowl.
  • Assemble bowls: Add a scoop of tzatziki, tabbouleh, chickpeas, feta, banana peppers and chicken. Top with cubed chicken and drizzle with dressing. Enjoy!