Chicken Souvlaki Recipe

Prep and slice

Trim any fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes so they will cook evenly and fit on skewers.

Make the marinade

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 1 tbs red wine vinegar, minced garlic, 2 tsp dried oregano, chopped fresh oregano/parsley (if using), 1 tsp salt, and 1/2 tsp black pepper. Whisk until emulsified.

Marinate chicken

Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 3 hours. Do not exceed 4 hours for best texture.

Skewer the chicken

If using wooden skewers, soak them in water for 30 minutes beforehand. Thread marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. Reserve excess marinade.

Grill

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates lightly. Grill skewers 3–4 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and edges are lightly charred. Total cook time ~8–10 minutes depending on size. During the last minute brush with reserved marinade (bring to a boil if marinaded longer than 30 minutes) or olive oil.

Rest

Remove skewers and let rest 5 minutes before serving to allow juices to redistribute.

Prep potatoes

Preheat oven to 425°F (220°C). Toss halved/quartered potatoes with 2 tbs olive oil, 2 tbs lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper in a baking dish so potatoes form a single layer.

Roast

Roast for 25–35 minutes, stirring once halfway through, until potatoes are golden and tender when pierced with a fork. If potatoes brown too quickly, reduce heat to 400°F and continue until cooked through.

Finish

Remove from oven and toss with an extra squeeze of lemon or reserved lemon wedges. Keep warm until plating.

Rinse

Rinse 1 cup basmati rice under cold water until water runs clear to remove excess starch. Drain well.

Cook rice

In a small saucepan combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed.

Steam

Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Assemble

In a bowl combine chopped tomatoes, sliced cucumber, thinly sliced red onion, and kalamata olives.

Dress

Whisk together 1 tbs olive oil, 1/2 tbs red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle over the vegetables and toss gently.

Finish

Top with crumbled feta and a sprinkle of chopped parsley if desired. Hold until serving.

Prepare cucumber

Grate the cucumber, place it in a fine mesh sieve or clean kitchen towel, and press or squeeze out excess water until mostly dry (this prevents watery tzatziki). Measure about 1/4 cup drained grated cucumber.

Mix tzatziki

In a small bowl combine 1/2 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill (or 1/2 tsp dried), 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Chill at least 10 minutes for flavors to meld.

Divide basmati rice among plates, place 2–3 chicken skewers per plate, add a serving of lemon potatoes and a portion of Greek salad. Spoon 1–2 tbs tzatziki alongside or in a small ramekin.

Garnish with lemon wedges and chopped parsley, and drizzle a little extra olive oil over the chicken if desired. Serve immediately.