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Submitted by: Carla Pfall from Philadelphia, PA
Originally shared on the web 12/27/2018

1/4 c. plain Greek yogurt
2 T. olive oil, divided
1 T. plus 1-1/2 t. red wine vinegar, divided
2 cloves garlic, minced
1/2 t. dried oregano
1 lb. boneless, skinless chicken breasts, cut into one-inch cubes
3/4 t. salt
1/4 t. pepper
3 cucumbers, thinly sliced
1 c. cherry tomatoes, halved
1/4 red onion, thinly sliced
2 c. cooked quinoa, warmed
1 c. tzatziki sauce
Garnish: sliced black olives, crumbled feta cheese

In a large bowl, whisk together yogurt, one tablespoon oil, 1-1/2 teaspoons vinegar, garlic and oregano. Add chicken; stir to coat. Cover and refrigerate for one hour. Drain chicken, discarding marinade. Thread chicken pieces onto 4 skewers. Season with salt and pepper. Grill chicken over medium-high heat, turning skewers occasionally, until golden and cooked through; set aside. In a separate bowl, whisk together remaining oil and vinegar. Add cucumbers, tomatoes and onion; toss to combine. To serve, divide quinoa among 4 bowls. Top with cucumber mixture and tzatziki sauce. Garnish as desired; top each bowl with one chicken skewer. Makes 4 servings.