Kids Souvlaki Plate Recipe

Prep and Marinate

Cut the chicken breast into 1-inch cubes. In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken cubes and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes (or up to 2 hours).

Skewer

If using wooden skewers, soak them in water for at least 30 minutes before using. Thread 3–4 chicken cubes onto each skewer, leaving a little space between pieces so heat circulates.

Cook

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a nonstick skillet over medium-high heat. Lightly oil the grate or pan. Grill the skewers 3–4 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and chicken is cooked through with light grill marks. For thicker pieces, allow an extra minute per side. Remove from heat and let rest 3 minutes before serving.

While the chicken marinates or cooks, prepare the salad. Finely chop 3 cups romaine, halve the cherry tomatoes, dice 1/2 cup cucumber, slice olives if using, and measure 1/2 cup shredded cheddar into a bowl.

In a small bowl whisk together 1 tsp extra virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Pour the dressing over the chopped salad and toss gently to combine. Keep chilled until ready to plate.

Grate the cucumber and place it in a clean towel or paper towels; squeeze out as much liquid as possible until you have about 1/4 cup packed cucumber. In a bowl combine 1 cup Greek yogurt, the grated cucumber, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp minced garlic (use less or omit if very sensitive to garlic), 1 tbs finely chopped fresh dill (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Stir thoroughly and taste; adjust salt or lemon to mild flavor preferred by the child. Chill until serving (10–15 minutes preferred).

Warm the small pitas: brush lightly with 1 tsp butter or olive oil and warm on a pan or in a 350°F (175°C) oven for 3–4 minutes, or on a skillet 30–60 seconds per side until soft and slightly toasted. Keep covered with a towel to stay soft.

Plate the Kids Souvlaki Plate: On each plate place one warmed pita (or two halves), 2 chicken skewers (cut into bite-size pieces off the skewer if preferred), a small mound (about 3/4 cup) of chopped salad, and a generous spoonful (about 2 tbs) of tzatziki. Garnish with a lemon wedge if desired for adults to squeeze; for kids, leave the wedge on the side.

Serve: Encourage kids to assemble bites by spreading a little tzatziki on pita, adding chicken and a bit of salad. Leftovers: store cooked chicken and tzatziki separately in the fridge up to 3 days; pita is best same day.