Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.


For the chicken:
  1. 1 pound boneless, skinless chicken thighs
  2. 1/4 cup 1% plain Greek yogurt
  3. 1 teaspoon olive oil
  4. 1/2 tablespoon red wine vinegar
  5. 2 cloves garlic, finely chopped
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon ground turmeric
  8. 3/4 teaspoon kosher salt, plus more for sprinkling
  9. 1/8 teaspoon red pepper flakes (optional)
  10. Freshly cracked black pepper

For the salad:
  1. 1 tablespoon olive oil
  2. 1 tablespoon red wine vinegar
  3. Kosher salt and freshly cracked black pepper
  4. 3 Persian cucumbers, thinly sliced
  5. 1 cup (145 g) cherry tomatoes, halved
  6. ¼ red onion, thinly sliced

For the bowls:
  1. 2 cups cooked quinoa
  2. 1 cup Skinny Tzatziki (from my blog)
  3. 1/4 cup authentic feta (the kind that comes in brine), crumbled
  4. 12 smashed castelvetrano olives

To make the chicken:
  • Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the salad:
  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine.