Chicken Souvlaki Plate
Lemon-oregano chicken skewers, tzatziki and warm pita.
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The longer you marinate the chicken, the more it tastes like it came from a real Greek grill. 30 min works; overnight is restaurant-level. The lemon-oregano-garlic-oil blend literally cannot be rushed.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 1.5-inch chunks
- ⅓ cupolive oil
- 2lemon1 zested and juiced, 1 wedged
- 5garlic clovesminced (3 for marinade, 2 for tzatziki)
- 2 tbspdried oregano
- 1½ lbyukon gold potatoescut into wedges
- 1 cupwhole-milk greek yogurtfull-fat
- ½english cucumbergrated
- 2 tbspfresh dillchopped
- 4pita bread
- ½red onionthinly sliced
- 1 mediumtomatowedged
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 810calories
- 44gprotein
- 70gcarbs
- 40gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cube chicken into 1.5-inch chunks. Pat dry.
- Zest and juice 1 lemon. Cut the second into wedges.
- Mince all 5 garlic cloves (keep 3 for marinade, 2 for tzatziki).
- Grate cucumber on box grater, squeeze out water in a clean towel - this matters or tzatziki is watery.
- Cut potatoes into wedges. Chop dill. Slice red onion and wedge tomato for the plate.
Marinate chicken
Whisk together olive oil, lemon zest and juice, 3 minced garlic cloves, oregano, salt, pepper. Toss with cubed chicken. Marinate 20 min minimum (up to 24 hr - overnight is better).
20 min · hands offLemon potatoes
Preheat oven to 425F. Toss potato wedges with olive oil, oregano, juice of 1/2 lemon (use a wedge), salt. Roast on a sheet pan 25-30 min until golden and crisp.
25 min · hands offTzatziki
Squeeze grated cucumber dry HARD - like, really wring it. Mix with Greek yogurt, 2 minced garlic cloves, dill, olive oil, salt. Refrigerate while you cook the chicken (flavors meld).
4 min · hands onGrill skewers
Thread chicken onto skewers (or just lay in the pan if you don't have any). Heat grill pan or skillet over medium-high until smoking. Cook 3-4 min per side, turning to get color on all sides, 10-12 min total until charred outside and cooked through (165F).
12 min · hands onWarm pita and plate
Warm pita 30 sec per side in the same pan. Plate each portion: chicken skewers, lemon potatoes, a big spoon of tzatziki, sliced red onion, tomato wedges, warm pita, lemon wedge.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Breasts cook faster - 8-10 min total, don't overcook. Saves about 3 minutes.
Cube halloumi, skip the marinade (it's already salty), grill 2 min per side. Saves about 10 minutes.
Press tofu 15 min, cube, marinate same as chicken, grill 3-4 min per side.
Cook 1.5 cups rice with chicken stock while skewers cook. Saves about 10 minutes.
What keeps
Marinate chicken up to 24 hr ahead. Store cooked chicken and tzatziki and pita separately - assemble day-of so pita stays soft and chicken doesn't get soggy.
Chicken keeps 3 days, tzatziki 4.
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