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A recipe from Catherine Cormier & Catherine Côté Cath Cuisine

Warm Shish Taouk-style chicken and quinoa salad

  • 4 servings
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Shish Taouk-style chicken


Quinoa salad


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  1. Preheat oven to 375°F (190°C). Coat a baking sheet and place the chicken breasts on it. Bake for at least 30 minutes.
  2. Cook the quinoa according to package directions. Set aside in the saucepan, incorporating the butter and seasoning to taste.
  3. In a bowl, combine the Greek yogurt, half the chopped onion, the diced cucumber and the lime juice and zest. Season with salt and pepper to taste and let cool in the refrigerator.
  4. Mix the quinoa with the chili pepper, garlic, tomatoes, olives, the other half of the chopped onion and feta. Drizzle with the olive oil and lemon juice, add the zest and refrigerate until ready to serve.
  5. Remove the chicken from the oven and grill it in a large, coat with oil frying pan.
  6. When serving, arrange the quinoa salad, grilled chicken and homemade tzatziki with the mint as garnish. Season once more with salt and pepper to taste.