Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

In a medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.

Step 2

While the chicken marinates, make the tzatziki sauce: Place cubed cucumbers in a strainer set over a bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.

Step 3

Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155°F (68°C) on an instant-read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary.) Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.

Step 4

Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.

Step 5

Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

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Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

By

Yvonne Ruperti

Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.

Yield

6

Time

2 hours 30 minutes

Rating

—

Ingredients

5 tablespoons fresh juice from about 3 lemons

4 tablespoons red wine vinegar

4 tablespoons olive oil

2 tablespoons chopped fresh oregano leaves

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces

4 medium cloves garlic, grated (about 4 teaspoons)

1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see note)

1/2 teaspoon salt

1 medium clove garlic, grated (about 1 teaspoon)

1 cup greek yogurt (see note)

1 tablespoon chopped fresh dill

2 tablespoons olive oil

6 small tomatoes, cut into wedges

2 small red onions, sliced thin

1 medium cucumber, seeded and sliced into thin half moons

3/4 cups pitted kalamata olives

6 ounces crumbled feta

1/4 cup chopped parsley

6 pitas

Instructions

Step 1

In a medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.

Step 2

While the chicken marinates, make the tzatziki sauce: Place cubed cucumbers in a strainer set over a bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.

Step 3

Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155°F (68°C) on an instant-read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary.) Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.

Step 4

Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.

Step 5

Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.