Souvlaki Plate Recipe

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, minced garlic, 1 tsp dried oregano, 1 tsp crushed thyme/rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Add the 1 lb cubed meat to the marinade, toss to coat thoroughly. Cover and refrigerate at least 30 minutes and up to 4 hours (chicken 30–120 minutes, pork/beef up to 4 hours) for best flavor.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Thread the marinated meat onto skewers, leaving a little space between pieces so heat circulates. Discard excess marinade.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the skewers 8–10 minutes total, turning every 2–3 minutes, until chicken reaches 165°F (74°C) or pork 145–160°F (63–71°C) or beef to desired doneness (medium ~140–145°F). Remove and rest 5 minutes before serving.

If frying: cut the 2 medium russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch, then dry thoroughly with kitchen towels.

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove to a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp paprika if using.

If baking: preheat oven to 425°F (220°C). Toss dried cut fries with 2–3 tbs olive oil (not included separately) and spread single layer on a lined baking sheet. Bake 20–30 minutes, turning once, until golden and crisp. Season with salt and paprika.

In a large bowl combine 3 cups chopped greens, tomato wedges, 1/2 sliced cucumber, 1/4 thinly sliced red onion, and the optional kalamata olives and crumbled feta.

Whisk together 1 tbsp olive oil, 1 tsp red wine vinegar, 1/4 tsp dried oregano and salt and pepper to taste. Drizzle dressing over salad and toss gently to combine. Taste and adjust seasoning.

Grate the 1/4 cucumber and place grated cucumber in a fine sieve or clean towel. Sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out as much liquid as possible to avoid a watery sauce.

In a bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbsp chopped dill, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth.

Taste and adjust salt, lemon or garlic as desired. Refrigerate at least 15 minutes to let flavors meld; can be made up to 24 hours ahead.

Place two skewers on each plate with a generous scoop of fries, a portion of salad, and 2–3 tbsp tzatziki sauce on the side. Garnish with a lemon wedge if desired.

Serve immediately while skewers and fries are hot.