Greek Chicken Souvlaki with Tomato-Cucumber Salad + Tzatziki
-
Prep + Cook Time
30 Minutes -
Servings
4
Ingredients
** This recipe makes a double batch of Chicken Souvlaki so you have leftovers for Greek Chicken Souvlaki Bowls.
- 8 boneless, skinless chicken breasts, cut into 1” cubes
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- Tzatziki (recipe below)
- Tomato-Cucumber Salad (recipe below)
For the Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber, peeled
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon dried oregano
- Kosher Salt
For the Tomato-Cucumber Salad
- 2 cucumber, peeled and seeds removed, finely diced
- 4 plum tomatoes, seeds removed, finely diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- Kosher salt
Preparation
- Whisk together lemon juice, oil, garlic, and oregano in a large bowl. Season generously with Kosher salt. Add chicken and stir to coat. Allow to marinate for approximately 6 hours in the refrigerator.
- Skewer chicken and preheat the grill over medium-high heat. Grill chicken on both sides until browned and just cooked through. Serve with tzatziki and tomato-cucumber salad
- Using the smaller side of a box grater, grate cucumber. Squeeze out excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, cucumber, lemon juice, garlic, mint, and dried oregano. Season with Kosher salt.
- Combine all ingredients in a small mixing bowl and season with Kosher salt.
For the Tzatziki
For the Tomato-Cucumber Salad