Greek-Style Chicken Souvlaki Platter with Homemade Tzatziki, Warm Naan Bread and Traditional Greek Salad
25min
40min
4
625
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Chef's Note
For the most flavorful chicken, marinate it for up to 4 hours in the refrigerator. If you're short on time, even 15-20 minutes will impart good flavor. The key to perfect souvlaki is high heat for a quick sear that locks in juices while creating a delicious caramelized exterior.
Tags
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 whole lemon
6 tbsp extra virgin olive oil
6 cloves garlic cloves
2 tbsp dried oregano
1 large cucumber
2 cups Greek yogurt
1/4 cup fresh dill
2 tbsp fresh mint leaves
1 medium red onion
2 cups cherry tomatoes
1/2 cup kalamata olives
6 oz feta cheese
2 tbsp red wine vinegar
4 pieces naan bread
8 count wooden skewers
1 tsp salt
1 tsp black pepper
Instructions
- 1
Begin by soaking 8 wooden skewers in water for at least 20 minutes to prevent burning during cooking.
- 2
Cut 1.5 lbs of boneless, skinless chicken thighs into 1-inch cubes and place in a medium bowl.
- 3
Make the chicken marinade: In a small bowl, combine the juice of 1 lemon, 3 tbsp of extra virgin olive oil, 3 minced garlic cloves, 1.5 tbsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper.
- 4
Pour the marinade over the chicken cubes, toss to coat evenly, and refrigerate for 15-20 minutes while preparing other components.
- 5
For the tzatziki sauce: Grate 1/2 of the cucumber and place in a clean kitchen towel. Squeeze out excess moisture.
- 6
In a medium bowl, combine 2 cups Greek yogurt, the grated cucumber, 2 minced garlic cloves, 1/4 cup chopped fresh dill, juice of 1/2 lemon, 1 tbsp olive oil, and 1/4 tsp each salt and pepper. Mix well and refrigerate until serving.
- 7
For the Greek salad: Dice the remaining cucumber half, slice 1 medium red onion thinly, halve 2 cups of cherry tomatoes, and crumble 6 oz of feta cheese.
- 8
In a large bowl, combine the cucumber, red onion, cherry tomatoes, 1/2 cup kalamata olives, and feta cheese.
- 9
Make the salad dressing by whisking together 2 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp pepper. Pour over the salad and toss gently to combine.
- 10
Preheat grill or grill pan to medium-high heat.
- 11
Thread the marinated chicken onto the soaked skewers, distributing evenly among the 8 skewers.
- 12
Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through (internal temperature of 165°F) and has nice char marks.
- 13
While the chicken is cooking, warm the naan bread on the grill for about 30 seconds per side, or until lightly toasted with grill marks.
- 14
Chop 2 tbsp fresh mint leaves and sprinkle over the finished tzatziki.
- 15
Arrange the chicken skewers, warm naan bread, tzatziki sauce, and Greek salad on a large platter.
- 16
Serve immediately, encouraging everyone to build their own wraps with the naan bread, chicken, tzatziki, and salad.
Nutrition Information (per serving)
625
42g
35g
35g
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