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Restaurants›The Kebab Shop | Mediterranean Cuisine›Greek Chicken Salad Recipe

Greek Chicken Salad Recipe

Name: The Kebab Shop | Mediterranean Cuisines GREEK CHICKEN SALAD Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 lbs boneless skinless chicken thighs; 0.5 cups plain Greek yogurt; 2 tbs olive oil; 1 tbs fresh lemon juice; 0.5 tsp saffron threads (bloomed); 1 tbs warm water (for saffron bloom); 2 cloves garlic, minced; 1 tsp dried oregano; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 6 to taste metal or soaked wooden skewers; 4 cups mixed romaine and baby spinach, chopped; 0.5 cups English cucumber, diced; 1 cups ripe tomatoes, cut into wedges or large dice; 0.25 cups red onion, thinly sliced; 0.5 cups kalamata olives, pitted and halved; 3 pieces pepperoncini, sliced; 0.75 cups feta cheese, crumbled; 2 tbs fresh flat-leaf parsley, chopped; 0.5 tsp dried oregano (for salad); 0.25 cups extra virgin olive oil; 2 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tbs lemon juice; 0.5 tsp minced garlic; 0.5 tsp honey or agave; 0.5 tsp kosher salt; 0.25 tsp black pepper, freshly ground; 2 pieces warm pita breads

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves2

Saffron Chicken Kebab, Double Greek Salad, & Pita. 900cal 56g protein

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Ingredients

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Saffron Chicken Kebab

1 lbs boneless skinless chicken thighs

1/2 cups plain Greek yogurt

2 tbs olive oil

1 tbs fresh lemon juice

1/2 tsp saffron threads (bloomed)

1 tbs warm water (for saffron bloom)

2 cloves Garlic, minced

1 tsp Dried oregano

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

6 to taste metal or soaked wooden skewers

Double Greek Salad

4 cups mixed romaine and baby spinach, chopped

1/2 cups English cucumber, diced

1 cups ripe tomatoes, cut into wedges or large dice

1/4 cups Red onion, thinly sliced

1/2 cups Kalamata olives, pitted and halved

3 pieces pepperoncini, sliced

3/4 cups Feta cheese, crumbled

2 tbs fresh flat-leaf parsley, chopped

1/2 tsp dried oregano (for salad)

Greek Vinaigrette

1/4 cups extra virgin olive oil

2 tbs red wine vinegar

1 tsp Dijon mustard

1 tbs ReaLemon lemon juice

1/2 tsp minced garlic

1/2 tsp honey or agave

1/2 tsp kosher salt

1/4 tsp Black pepper, freshly ground

Pita & Finishing

2 pieces warm pita breads

1 tsp extra virgin olive oil (for brushing)

2 pieces lemon wedges (optional)

Method

Saffron Chicken Kebab

Prepare saffron

Place saffron threads in a small bowl and add 1 tablespoon warm water. Let bloom 5–10 minutes to release color and aroma.

Cut and marinate chicken

Trim excess fat from chicken thighs and cut into 1 to 1½-inch bite-size pieces. In a medium bowl combine Greek yogurt, olive oil, lemon juice, bloomed saffron (including liquid), minced garlic, dried oregano, smoked paprika, kosher salt and black pepper. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2–4 hours for best flavor.

Skewer and cook

If using wooden skewers, soak them 30 minutes. Thread marinated chicken onto skewers, leaving small gaps for even cooking. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Grill skewers 4–5 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil on a sheet pan 6–8 minutes per side or pan-sear in a hot skillet with 1 tablespoon oil, then finish in a 400°F oven 6–8 minutes. Rest chicken 5 minutes off heat, then remove from skewers if desired.

Double Greek Salad

Assemble greens and vegetables

In a large bowl combine chopped romaine and baby spinach, diced cucumber, tomato wedges, thinly sliced red onion, halved kalamata olives, sliced pepperoncini and chopped parsley. Sprinkle dried oregano over the salad components.

Add feta

Crumble the feta over the salad and gently toss to distribute, reserving a small sprinkle for garnish if desired.

Greek Vinaigrette

Make dressing

In a jar or small bowl combine extra virgin olive oil, red wine vinegar, Dijon mustard, lemon juice, minced garlic, honey, kosher salt and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acid or sweetness as needed.

Dress salad

Pour about 2–3 tablespoons of vinaigrette over the salad and toss gently to coat. Reserve any extra dressing for serving on the side.

Pita & Finishing

Warm pita

Brush pita lightly with 1 teaspoon olive oil and warm on the grill or in a dry skillet over medium heat about 30–60 seconds per side until pliable and slightly charred. Alternatively, wrap in foil and heat in a 350°F oven for 5–7 minutes.

Plate and serve

Divide the dressed salad between plates. Place 3–4 saffron chicken kebab pieces atop each salad (or slice and arrange). Garnish with reserved feta and lemon wedges. Serve warm pita on the side and extra vinaigrette if desired.