Stuffed Peppers and Grilled Chicken Skewers

January 30, 2015

Author Notes:

These two recipes are absolutely perfect for your next outdoor cookout! All it takes are a few of our favorite Cava Foods dips, some simple add-on ingredients, and a grill.


Serves: 2


Quinoa Tabouleh Stuffed Grilled Peppers

  • Cava Foods Quinoa Tabouleh
  • 2 bell peppers, tops and insides removed
  • 6-8 kalamata olives
  • finely chopped lemon wedges

Harissa-Marinated Grilled Chicken Skewers

  • 3-4 pounds chicken breast, cubed
  • 1-2 additional bell peppers, chopped into large chunks
  • 2 tablespoons Cava Foods Harissa
  • 2 tablespoons Greek yogurt
  • 1 teaspoon water
  • grilling skewers
In This Recipe


Quinoa Tabouleh Stuffed Grilled Peppers

  1. To prepare, simply grill the peppers over a medium flame, turning often, until blistered and lightly softened. Remove from heat and fill with a mixture of kalamata olives and quinoa tabouleh. Serve with a squeeze of lemon juice.

Harissa-Marinated Grilled Chicken Skewers

  1. Skewer the chicken and peppers. Stir the harissa, Greek yogurt, and water together. Marinate the chicken skewers in the harissa mixture for 10-15 minutes. Grill over medium heat, turning occasionally, until chicken is cooked through — 10-12 minutes. Serve with Cava Foods tzatziki for dipping.
  2. Enjoy!

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