Perfect Chicken Souvlaki That Beats Any Restaurant

Cut 3 chicken breasts (approximately 2 lb) in half lengthwise and then into 1.5-inch pieces.

Put the chicken into a bowl and zest one lemon over it.

Juice a quarter of the lemon into the bowl.

Add 1 teaspoon of red wine vinegar, 1 teaspoon of paprika, 1 teaspoon of dry thyme, 1 tablespoon of dry oregano, and 4 pressed garlic cloves.

Add 2 tablespoons of plain Greek yogurt, season with salt and freshly ground black pepper, and mix well.

Pour in 1/4 cup of olive oil and mix again.

Cover the bowl with plastic wrap and marinate in the fridge for 2 hours or overnight.

Prep the vegetables: Cut one red onion in half and then into quarters, and transfer to a bowl.

Cut one small zucchini into discs about half an inch thick and add to the bowl.

Dice half of a red bell pepper into large pieces and add to the bowl along with 4 oz of cherry tomatoes.

Add 1 tablespoon of dry oregano, some olive oil, salt, and black pepper to the vegetables and mix.

After marinating, assemble the skewers: Alternate red bell pepper, chicken, zucchini, another piece of chicken, red onion, and secure with a cherry tomato on top.

Preheat a pan to high heat, add some vegetable oil, and sear the skewers on medium-high heat until golden brown on both sides.

Transfer the skewers to a sheet pan and finish cooking in a preheated 375°F oven for about 9 to 10 minutes, adding pita on top for the last minute to warm it up.

Prepare tzatziki: Grate half of a large English cucumber, strain it to remove excess liquid, and set aside.

Chop 1/4 bunch of dill finely and add to a bowl.

In the bowl, add 2 cups of plain Greek yogurt, 1 large pressed garlic clove, juice from a quarter of a lemon, 1 teaspoon of red wine vinegar, salt, freshly ground white pepper, and a couple of tablespoons of olive oil. Mix well.

Prepare Greek salad: Slice 8 oz of cherry tomatoes in half and transfer to a bowl.

Cut one red onion in half, then into quarters, and soak in cold water with 1 teaspoon of white vinegar for a few minutes before draining and adding to the bowl with tomatoes.

Slice half of the English cucumber and add to the bowl along with a green bell pepper (seeded and sliced) and 5 oz of drained kalamata olives.

Make the dressing: In a bowl, squeeze 1 garlic clove, add 1 teaspoon of dijon mustard, 1 tablespoon of dry oregano, 2 tablespoons of red wine vinegar, salt, and freshly ground black pepper. Mix while gradually adding about 5 tablespoons of olive oil until emulsified.

Combine the dressing with the salad ingredients and mix well.

Plate the dish: Add Greek salad to a large plate, grate more feta cheese on top, transfer tzatziki to a container, and place it on the plate.

Slice pita bread in half and place two chicken skewers on top, decorating with fresh parsley.

Equipment Needed

Dietary

Allergens