Description
A delicious Greek-inspired chicken souvlaki recipe served with lemon roasted potatoes, tzatziki sauce, and a fresh Greek salad.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden skewers, soaked
- 2 pounds Yukon Gold potatoes, cut into wedges
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, cubed
- 1/3 cup Kalamata olives
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Pinch of salt and black pepper
Instructions
- In a large bowl, mix the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper for the chicken marinade.
- Add the chicken pieces and toss well to coat. Cover and marinate for at least 30 minutes.
- Preheat the oven to 425°F.
- Toss the potato wedges with olive oil, lemon juice, garlic powder, oregano, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer and roast for 35 to 40 minutes, flipping once, until golden and tender.
- In a small bowl, stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and salt to make the tzatziki. Chill until ready to serve.
- In another bowl, combine the cherry tomatoes, cucumber, red onion, feta, and olives. Drizzle with olive oil and red wine vinegar, then sprinkle with oregano, salt, and black pepper.
- Thread the marinated chicken onto skewers.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat.
- Cook the chicken skewers for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
- Plate the chicken souvlaki with the lemon roasted potatoes, tzatziki, and Greek salad.
- Garnish with extra dill or a squeeze of fresh lemon, then serve warm.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinate the chicken for at least 30 minutes for best flavor, or overnight for deeper taste.
- Use Greek yogurt for the tzatziki sauce for a thicker, creamier texture.
- Serve immediately for the best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 145mg
Keywords: Chicken Souvlaki Recipe, Tzatziki Sauce, Greek Salad Recipe, Mediterranean Chicken Dinner, Grilled Chicken Skewers, Easy Greek Dinner