Description
Indulge in the flavors of Greece with our Grilled Greek Chicken Souvlaki Salad recipe, topped with creamy Tzatziki and fresh herbs. Learn how to make it today!
Ingredients
- 5 tablespoon (75 ml) s fresh juice from about 3 lemons
- 4 tablespoon (60 ml) s apple cider vinegar
- 4 tablespoon (60 ml) s olive oil
- 2 tablespoon (30 ml) s chopped fresh oregano leaves
- 2 teaspoon (10 ml) s kosher salt
- 1/2 teaspoon (3 ml) ground black pepper
- 2 pounds (907 g) skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
- 4 medium cloves garlic, grated (about 4 teaspoon (20 ml) s)
- 1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see note)
- 1/2 teaspoon (3 ml) salt
- 1 medium clove garlic, grated (about 1 teaspoon (5 ml))
- 1 cup (240 ml) coconut yogurt (see note)
- 1 tablespoon (15 ml) chopped fresh dill
- 2 tablespoon (30 ml) s 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 cup (180 ml) s pitted olives
- 6 ounce (170 g) s crumbled feta
- 1/4 cup (60 ml) chopped parsley
- 6 pitas
Instructions
- In a medium-sized bowl, combine the lemon juice, vinegar, olive oil, oregano, salt, and black pepper by whisking them together. Put the chicken pieces into a separate bowl, add the grated garlic, and pour in 7 tablespoons of the prepared mixture. Stir well to ensure the chicken is evenly coated, then cover and place in the refrigerator to marinate for approximately 2 hours, stirring occasionally. Reserve the leftover mixture for the salad later.
- While the chicken is marinating, prepare the tzatziki sauce: Place the diced cucumbers in a strainer over a bowl, sprinkle with 1/2 teaspoon salt, and let them sit to drain for about 30 minutes. Afterward, gently pat the cucumbers dry using a paper towel, transfer them to a small bowl, and combine with garlic, yogurt, and dill. Adjust the seasoning with salt as needed, and keep refrigerated until needed.
- Thread the chicken onto 8 to 12 skewers, discarding the marinade used. Preheat a grill or grill pan to medium-high heat. Cook the chicken skewers on the grill (or in batches on the grill pan) until they are nicely browned and the internal temperature reaches 155°F (68°C), making sure to turn them for even cooking on all sides, roughly 5 minutes in total. (Adjust the grill’s heat if required.) Transfer the chicken to a serving dish and allow it to rest for 3 minutes. In the meantime, quickly grill the pitas and keep them warm.
- Right before serving, assemble the salad: Stir olive oil into the reserved chicken marinade. Add in the tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper to taste.
- Present the skewers alongside the salad, pita, and tzatziki sauce. Detach the chicken from the skewers and place inside the pitas with the sauce and salad.
Notes
- Marinate the chicken thoroughly for a minimum of 2 hours to enhance the flavor.
- Remove excess moisture from cucumbers before adding to yogurt for tzatziki sauce.
- Grill chicken skewers until they reach 155°F for juicy, well-cooked results.
