Go Back
Grilled Chicken Souvlaki Plates with Tzatziki, Pita, and Greek Salad
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill or Grill Pan
  • Mixing Bowls
  • Skewers
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 3 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 tablespoon fresh dill, chopped
  • 4 pita breads
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives
  • 2 tablespoons olive oil

Instructions
 

  • In a large bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 2 teaspoons oregano, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for 15 minutes while you prepare the rest of the meal.
  • In a medium bowl, stir together the Greek yogurt, grated cucumber, remaining minced garlic clove, 1 tablespoon lemon juice, and dill to make the tzatziki. Cover and refrigerate until serving.
  • In another bowl, combine the cherry tomatoes, diced cucumber, red onion, feta, and olives. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 teaspoon oregano. Toss gently and set aside.
  • Thread the marinated chicken onto skewers. Heat a grill or grill pan over medium-high heat and cook the skewers for 10 to 12 minutes, turning once, until the chicken is cooked through and lightly charred.
  • Warm the pita breads on the grill for 1 minute per side. Remove the chicken from the skewers and serve everything together so each person can assemble their own plate.

Notes

Make the tzatziki a few hours ahead so the garlic flavor mellows. If you do not have skewers, cook the chicken pieces directly on the grill pan and stir them occasionally. Leftovers store well in separate containers for up to two days, and the chicken reheats nicely in a skillet over low heat.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill or Grill Pan, Mixing Bowls, Skewers, Knife