Name: Greek Grilled Chicken Souvlaki Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 lb chicken thighs (boneless skinless, cut into 1 ½” pieces); 3 cloves garlic (grated); 3 tbsp lemon juice; 2 tbsp extra virgin olive oil; 4 tbsp Greek yogurt (whole milk yogurt or sour cream); 2 tbsp oregano (dried or fresh finely chopped); ¾ tsp kosher salt; ½ cup Greek yogurt (whole milk yogurt or sour cream); 1 small cucumber (grated and juices squeezed out); ½ tbsp extra virgin olive oil; 2 tbsp lemon juice (or more to taste); 1 clove garlic (grated); 1 tbsp dill (or parsley finely chopped); ½ tsp salt; 2 heads romaine (chopped); 3 small cucumbers (sliced); 8 oz cherry tomatoes (diced); ½ small red onion (thinly sliced); ½ cup kalamata olives; 2 tbsp white wine vinegar; 4 tbsp olive oil; ½ tsp salt (or more to taste)

Ingredients

1 lb chicken thighs (boneless, skinless, cut into 1 ½” pieces)

3 cloves garlic (grated)

3 tbsp lemon juice

2 tbsp extra virgin olive oil

4 tbsp Greek yogurt (use whole milk yogurt or sour cream)

2 tbsp oregano (dried or fresh, finely chopped)

¾ tsp kosher salt

½ cup Greek yogurt (use whole milk yogurt or sour cream)

1 small cucumber (grated and juices squeezed out)

½ tbsp extra virgin olive oil

2 tbsp lemon juice (or add more to taste)

1 clove garlic (grated)

1 tbsp dill (or parsley, finely chopped)

½ tsp salt

2 heads romaine lettuce (chopped)

3 small cucumbers (sliced)

8 oz cherry tomatoes (diced)

½ small red onion (thinly sliced)

½ cup kalamata olives

2 tbsp white wine vinegar

4 tbsp olive oil

½ tsp salt (or more to taste)

Instructions

Step 1: Preheat the grill to 450ºF (230ºC).

Step 2: Cut the chicken thighs into 1 ½” pieces. In a bowl, combine the chicken with yogurt, olive oil, lemon juice, 3 cloves grated garlic, oregano, and kosher salt. Stir well and marinate for 30 minutes to 1 hour.

Step 3: Thread the marinated chicken pieces onto skewers. Grill the skewers for 4-5 minutes on one side, then flip and grill for another 4-5 minutes until cooked through and slightly charred.

Step 4: While the chicken is grilling, prepare the tzatziki sauce. In a bowl, mix together ½ cup Greek yogurt, drained grated cucumber, ½ tbsp olive oil, 2 tbsp lemon juice, 1 clove grated garlic, 1 tbsp dill, and ½ tsp salt. Cover and refrigerate until serving.

Step 5: Assemble the salad by placing chopped romaine lettuce in serving bowls. Toss sliced cucumbers and diced cherry tomatoes with white wine vinegar, salt, and olive oil. Divide this mix, along with kalamata olives and sliced red onion, evenly among the bowls.

Step 6: Add a dollop of tzatziki sauce on top of each salad and place the grilled chicken skewers over the salad. Serve immediately and enjoy!

Storage

Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep tzatziki sauce refrigerated and consume within 1-2 days for best freshness. Reheat chicken gently on the grill or in a skillet to avoid drying it out before serving again.

FAQs

Can I use a stovetop grill pan instead of an outdoor grill?

Yes, a grill pan works well if you don’t have access to an outdoor grill. Preheat the pan and cook the skewers with similar timing until the chicken is cooked through and nicely charred.

How do I prevent the cucumber in tzatziki sauce from making it watery?

Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels before mixing it into the yogurt. This helps keep the tzatziki thick and creamy.