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Greek Chicken Souvlaki Dinner with Greek Salad & Tzatziki
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Greek Chicken Souvlaki Dinner with Greek Salad & Tzatziki

1 hServes 4Nutri-Score B€€
from @spoonfulofsi1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cucumber (half diced for the salad, half grated and strained for the tzatziki)Produce1 piece
  • red onion (thinly sliced)Produce0.5 pieces
  • tomatoes (diced)Produce180 g
  • olives (drained)Produce70 g
  • feta (crumbled)Dairy75 g
  • olive oil (for the salad)Pantry30 ml
  • salt (for the salad)Spices1.5 g
  • black pepper (for the salad)Spices500 mg
  • Greek yogurtDairy360 g
  • garlic (grated, for the tzatziki)Produce3 pieces
  • olive oil (for the tzatziki)Pantry30 ml
  • vinegarPantry15 ml
  • salt (for the tzatziki)Spices3 g
  • black pepper (for the tzatziki)Spices500 mg
  • chicken breasts (cut into cubes)Meat2 pieces
  • lemon (juiced, plus a wedge for serving)Produce1.5 pieces
  • garlic (minced, for the marinade)Produce4 pieces
  • olive oil (for the marinade)Pantry60 ml
  • parsley (chopped)Produce15 g
  • oregano (dried)Spices6 g
  • chili flakesSpices1 g
  • salt (for the marinade)Spices5 g
  • black pepper (for the marinade)Spices1 g
  • basmati rice (cooked, for serving)Grains300 g
  • pita bread (toasted, for serving)Bakery4 pieces

per serving

Nutrition

738kcal

Carbs
75 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Grater
  • Skewer ×4
  • Grill
  • Saucepan

step by step

Method

  1. Prepare the Greek salad

    • Dice the cucumber and tomatoes, slice the red onion and add everything to a bowl with the olives.
    • Toss together and keep chilled; add the olive oil, salt, pepper and crumbled feta just before serving to keep it crisp.
    Step 1

  2. Make the tzatziki

    • Grate and strain the cucumber to remove excess water.
    • Mix it with the Greek yogurt, grated garlic, olive oil, vinegar, salt and pepper.
    • Refrigerate until ready to serve; it keeps up to five days.
    Step 2

  3. Marinate the chicken

    • In a large bowl, combine the lemon juice, minced garlic, olive oil, chopped parsley, oregano, chili flakes, salt and pepper.
    • Add the cubed chicken breasts and mix to coat well.
    • Cover and marinate in the fridge for at least 30 minutes, or up to overnight.
    Step 3

  4. Skewer and grill the chicken

    • Thread the marinated chicken cubes onto skewers.
    • Grill on a griddle, barbecue or pan over the stove for 8 to 12 minutes, turning on all sides until cooked through.
    Step 4

  5. Plate and serve

    • Serve the chicken with basmati rice, Greek salad, tzatziki, a lemon wedge and toasted pita bread.
    • Finish the salad with the olive oil and feta right before serving.
    Step 5
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