Chicken Souvlaki Meal Recipe

Prep and Marinate

Cut chicken thighs into 1 to 1.25-inch cubes. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 1 tbs red wine vinegar, minced garlic, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk to emulsify. Add chicken, toss to coat thoroughly, cover, and refrigerate for at least 2 hours but ideally 24 hours for best flavor (turn once).

Skewer and Bring to Temp

If using wooden skewers, soak them in water 30 minutes before grilling to prevent burning. Thread marinated chicken onto skewers leaving small gaps for even heat. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil grates lightly. Grill skewers 4–5 minutes per side, rotating once, until internal temperature reaches 165°F (74°C) and exterior has good char but remains juicy. For stovetop, use a hot grill pan over medium-high heat with 1–2 minutes extra per side. Remove and loosely tent with foil for 5 minutes before serving.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tsp dried oregano, 0.5 tsp garlic powder, 0.75 tsp kosher salt, 0.5 tsp black pepper and 1 tsp lemon zest in a mixing bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast for 25–30 minutes, stirring or shaking pan halfway through, until golden and crisp on the edges and tender when pierced. Remove from oven and sprinkle with chopped parsley if using. Keep warm until plating.

Preheat oven to 375°F (190°C) — this can be done while potatoes finish if oven space allows. In a small oven-safe baking dish (about 8x8 or similar), warm 0.5 tbs olive oil and 1 tbs butter over medium heat on the stove, add 0.25 cup finely chopped onion and sauté until translucent, about 3 minutes. Add 1 tsp minced garlic and cook 30 seconds.

Stir in 1 cup rinsed rice, coating grains with the butter/oil and onion mixture. Add 1.75 cups chicken broth, 0.5 tsp kosher salt and 0.25 tsp black pepper. Cover the dish tightly with foil.

Bake in preheated 375°F oven for 25–30 minutes, until liquid is absorbed and rice is tender. Let sit, covered, 5 minutes. Fluff with fork before serving.

In a salad bowl combine tomato wedges, sliced cucumber, 0.25 cup thinly sliced red onion and 0.25 cup kalamata olives. In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 0.5 tsp dried oregano, 0.5 tsp kosher salt and 0.25 tsp black pepper.

Pour dressing over vegetables and toss gently to combine. Scatter 0.5 cup crumbled feta on top. Taste and adjust salt/pepper or vinegar as desired. Keep chilled until plating.

Plate a portion of oven baked rice, a scoop of roasted potatoes, and 2–3 chicken skewers per serving. Add a generous scoop of Greek salad to the side. Garnish with lemon wedges, a spoonful of tzatziki if desired, and sprinkle chopped parsley over potatoes and rice. Squeeze lemon over chicken just before eating.