On the Grill: Chicken Mediterranean Bowls

You know the nights where you just want to EAT? Where feeling hangry is the norm and the last thing you want is to spend endless hours in the kitchen? Last night was one of those nights for us. It was hot outside, the afternoon had been spent by the pool and all we wanted was something light and lean. Meet the grilled mediterranean bowls of your dreams. Colorful, light, and healthy, this dish is both stunning, a crowd pleaser, and will leave you filling full. We finished the meal off with a jerusalem salad, side of hummus, and sparkling water. It was everything that weekend nights are made of.

Keep reading for the full recipe after the jump!

Grilled Chicken Mediterranean Bowls

Servings: 4
Total time: 30 minutes
Total cooking time: 15 minutes


Assorted summer veggies for kebabs (we chose organic summer squash, red pepper, red onion, and cremini mushrooms)
Chicken thighs
2 T olive oil
Salt and pepper
Italian seasoning (we love the blend from Marketspice in Seattle)
Juice of one lemon

For tzatziki:

Organic Whole milk yogurt (1 4 oz container)
1/2 english cucumber shredded and strained
Juice of one lemon
1 t Garlic powder
Salt and pepper
1 T chopped fresh mint
1 T chopped fresh parsley


Begin by seasoning chicken in a large bowl. Squeeze the juice of one lemon over chicken thighs. Drizzle with olive oil and top with italian seasoning blend to taste. Place to the side. Clean veggies and chop in similar sized pieces for even cooking time. Place on metal skewers and coat with olive oil, salt and pepper. Heat grill to 400-425 degrees and reduce heat. Place chicken thighs on grill cooking for 8 minutes on each side. Once one side is cooked add the veggie kabobs to the grill. Flip chicken. Meanwhile, assemble tzatziki sauce. Using the box side to the grater, shred cucumber. Using cheesecloth or paper towel squeeze out excess water from cucumber (If you don’t, your tzatziki will continue to separate.) Add this to yogurt, with chopped herbs, lemon juice, salt, pepper, and garlic powder. Stir thoroughly to combine.

To assemble:
Slide veggies off kebabs. Add shmear of tzatziki to bowl. Place sliced chicken on tzatziki shmear. Finish with a drizzle of local, cold pressed olive oil and torn fresh mint (optional). Add triangles of warm pita to serve. Enjoy!

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