From the moment I picked up the kebab spice blend at Sahadi’s, I started thinking about how I could use it. An idea for bowl night quickly emerged. It was super cold so we had zero interest in going outside to actually grill kebabs, but this recipe offers all the flavor without the freeze.
Start by marinating your chicken for at least an hour by placing boneless skinless chicken breasts (I used 2 huge ones) in a ziploc baggie with two plain Greek yogurts and enough kebab seasoning to change the color of the yogurt. Add some salt too. When you’re ready to go, put the yogurt chicken in a baking dish, cover, and cook at 400 for 35 minutes. While the chicken cooks, prepare your quinoa and all your toppings: I used chickpeas (drained and rinsed), slaw mix, chopped cucumbers, crushed za’atar pita chips (regular pita chips are fine), hummus (I used a jalapeño variety), olives, and feta. Chop up the chicken before setting it out on your lil buffet…I mean, you don’t have to, but it’s a good move.
This is basically a Greek chicken bowl with alll the fixins, but it’s the marinade on the chicken that makes it special. That yogurt keeps things oh so tender. If you have any leftovers, this also makes a very good second-day lunch, FYI.