While in DC a few months back, I finally ate at Cavagrill. It’s pretty much the Chipotle concept but with Greek food. Basically heaven. I was blown away by the meal and have literally been trying to recreate this bowl ever since. I may also be harassing them on Twitter begging them to open one up here in Atlanta. I’m still praying for it to happen. I’ve come pretty darn close to the original and had to finally share it with you. You can mix and match, add more of this and less of that, it’s really very customizable and as long as you have all the components, you’re good to go!
I start by making the chicken, which is super simple. As someone who is terrified of cooking poultry and anytime I ever attempted it it sucked, this was a game changer. I take one or two chicken breasts and add them to a Ziploc bag with the juice of 1 lemon, some of the zest, oregano and a little olive oil. Add in salt, pepper and maybe some garlic powder for good measure. Let it marinade for a few hours. Bake in the oven at 375 for about 25 minutes. I am telling you, this is good all by itself. I’m obsessed with how easy it is and how juicy it comes out.
Next you want to make your farro, tomato and cucumber salad. It’s all separated in this photo, but I like to just mix it ahead of time so it’s in the fridge and ready to grab. I add finely chopped cucumber, tomato, kalamata olives and red onion and toss it with the farro. You can use tabouleh if you like here as well, or brown rice. I just prefer farro. I dress it with a little drizzle of olive oil and a good squeeze of lemon and salt and pepper. Add in some mint or basil if you have it on hand.
Next, you build your bowl! Some of the toppings I like to use are tzaziki (recently made my own and it’s so easy, don’t bother buying it!) harissa (a spicy red pepper paste that’s amazing and a total game changer in the flavor profile for this dish), hummus of various flavors, I like regular and also red pepper, and pickled red onions. Add all ingredients into a bowl and you’re good to go! I like to serve this with a piece of pita or naan bread to help sop up all the goodness.
PS my favorite baked ziti recipe and a refreshing cocktail.
- 1 cup Farro
- 1 1/2 English cucumbers
- 1 Tomato
- 1/4 c Kalamata Olives
- 2 Chicken Breasts
- 2 Lemons
- 1 tbsp Oregano
- Olive Oil
- Garlic Powder
- Salt and Pepper
- Hummus (several flavors work!)
- 16 oz Greek Yogurt
- 1/2 Red onion
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 cup apple cider vinegar
- For The Cucumber and Farro Salad
- Add diced cucumber, tomato, olives and farro to a bowl. Squeeze 1 lemon, 1-2 tbsp olive oil, S&P.
- For The Chicken
- Add juice of 1 lemon and zest to a bag with 1 tbsp oregano, 1 tbsp olive oil, S&P and a few dashes of garlic powder. Marinade and bake until cooked through.
- For The Pickled Red Onions
- 1/2 red onion, sliced thinly, 1/2 c apple cider vinegar, 1/2 tsp salt, 1/2 tsp sugar, 1 garlic clove. Add all ingredients to a jar and let sit overnight.
- For The Tzaziki
- 16 oz of plain greek yogurt, 1/2 cucumber grated, 1 tbsp olive oil, S&P to taste, juice of half a lemon and it's zest and chopped dill.