Greek Chicken Souvlaki | Blackstone Griddle

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey reduces fat while chicken thighs are more economical.

tzatziki sauce

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt is lighter while sour cream is often less expensive.

Cut chicken thighs into 1.5 to 2-inch cubes, ensuring they are of even size.

Squeeze lemon juice over chicken pieces, removing seeds as necessary.

Add 1/3 cup olive oil to the chicken.

Mix in 2 teaspoons of oregano, 1 teaspoon of dried parsley, 1 teaspoon of sea salt, and 1/2 teaspoon of black peppercorn.

Add 2 tablespoons of minced garlic and mix well to coat the chicken.

Soak wooden skewers for about 30 minutes and freeze them for later use.

Thread the marinated chicken pieces onto the skewers evenly, making five skewers in total.

Refrigerate skewers for at least 30 minutes.

Prepare cucumber and tomato salad by cutting English cucumbers into 6-inch pieces, quartering them, and dicing them into 1-inch pieces.

Slice cherry tomatoes diagonally and add to the salad.

Slice half of a red onion into half-circle slices and add to the salad.

Drizzle about 1 tablespoon of olive oil over the salad and season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and a little oregano.

Mix the salad well and sprinkle feta cheese on top.

Preheat the Blackstone griddle to 350-375°F and coat with avocado oil.

Place the skewers on the griddle and cook, turning every minute or two until cooked through and seared.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens