A Gyro and a Souvlaki resemble two delectable cousin sustenances, they have likenesses yet are both unmistakable in their identity. First the two of them are presented with pita, they’re both cooked over a pit, and they can resemble the other alike. This is the place the distinctions come in however. Gyros are principally pork, where Souvlaki can be a variety of meats. Gyros are long portions of meat, and Greek Souvlaki is cooked as marinated 3D squares of meat on sticks. Both so yummy.
Greek chicken souvlaki bowl: a crisp chicken power bowl formula that packs the tastebud stimulating kinds of a solid greek chicken formula into a bowl loaded up with different nutritious fixings. This souvlaki chicken formula is quick, delightful, and served over quinoa or rice, cooked and crisp veggies, disintegrated feta, and scrumptious olives. It is a balanced, supplement thick, and delectable dinner.
This is certain to be one of your most loved feed bowls, control bowls, or Buddha bowls… anything you desire to call it, I call it delightful! This tasty chicken souvlaki propelled formula gives you stunning energy with the profundity of flavor, and freshness that is a sign of Greek sustenance.
This bowl uses barbecued chicken and cooked veggies, similar to a Souvlaki, yet rather than sticks of meat, we rearrange things, and cut out the season of stringing the sticks by flame broiling the entire chicken bosom, and cutting it sometime later.
Greek Chicken Souvlaki Bowl-This is all topped with creamy feta cheese and fresh dill for a nutrient dense, delicious bowl, perfect for lunch or dinner.
Roasted Greek Veggies
- 1 cup sweet bell peppers red, orange or green, chopped
- 1 cup zucchini chopped
- 1/2 cup red onion chopped
- 1/2 cup cherry tomatoes
- 1/2 Tbs greek seasoning
- 2 tsps Olive oil
- 3 tablespoons olive oil
- 1 Tbs minced garlic
- 1/3 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/2 tsp each: dried basil dried thyme, crushed rosemary, salt
- 1 tablespoon sugar
- 1/4 tsp pepper
- 1 ½ tsp dijon mustard
- 1.5 lbs chicken breast
- 1/2 cup English cucumber diced
- 1/2 cup grape tomatoes halved
- 1/4 cup red onion sliced
- 1 tsp lemon juice fresh
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1/4 cup feta crumbled
- 1 tsp fresh dill weed chopped fine
- 1 cup Kalamata olives
- 8 Pita bites or pieces of pita bread
- Preheat oven to 450 degrees
- Chop veggies, and toss in olive oil and Greek seasoning blend. Pour onto a baking sheet in a single even layer.
- Roast for 15-20 minutes, until veggies are soft and slightly browned.
- Remove from oven.
- Use a meat mallet to pound chicken to even thickness, then place in a zip top bag and cover with Greek Chicken Marinade.
- Marinade chicken for up to 12 hours but at least 2-3 hours.
- Preheat grill over medium-high heat (to about 425 – 450).
- Brush grill grates lightly with olive oil.
- Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken reaches 160 – 165 degrees in thickest part of the chicken using an instant read thermometer.
- Let chicken rest 5 minutes, then slice for bowls.
- Dice cucumbers, tomatoes, and red onion, and mix in a bowl, toss with a little lemon juice, and salt and pepper.
- Divide quinoa between four bowls.
- Divide and evenly distribute grilled vegetables, cucumber salad, olives and chicken.
- Sprinkle with feta cheese and serve with fresh dill garnish.
- Serve with pita bites, or pieces of sliced pita bread
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