Chicken Souvlaki with Greek Salad and Tzatziki

Greek Souvlaki Platter

This is a recreation of my parents favorite Greek diner meal. It is the Chicken Souvlaki platter that is made up of tender, marinated chicken pieces nesteled inside soft, warm pita bread with a salad on the side. The salad is loaded with Feta cheese, red onion, tomato, cucumber and Kalamata olives. But what really makes is special according to them, is the house made dressing. My contribution to the dish is tzatziki, a sauce made with cucumber, dill, lemon and yogurt.

This is a meal of many sauces between the chicken marinade, the tzatziki and the dressing. I was a kitchen witch whipping up potions. My parents loved it and said it tasted just like the diners. Score one for me!

Greek Souvlaki Platter

Chicken Souvlaki ‘Platter’
(by Reeni)

1-2 pounds chicken breast
1/3 cup Olive oil
1/3 cup lemon juice, fresh squeezed
1/4 cup red wine vinegar
1/2 onion, grated
3 cloves garlic, minced
1 tablespoon Oregano
2 dried red chilies
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
Metal or wooden skewers
Pita or flatbread

Pound the chicken with a mallet to tenderize and give them an even thickness. Trim away visible fat and tendons. Cut the chicken into strips crosswise about an inch wide. Whisk the rest of the ingredients together. Marinate in a large Ziploc bag or bowl in the refrigerator a couple of hours before cooking or the morning of. If using wooden skewers soak in water for a half hour or so before grilling. Skewer each piece twice lengthwise. Grill on all sides until cooked through. Serve on warm pita with tzatziki sauce and Greek dressing.

Greek Souvlaki Platter

Tzatziki Sauce

1 cup Greek yogurt
1 cucumber, peeled, seeded, and diced small
1 clove of garlic, minced
2 teaspoons lemon juice, fresh squeezed
1 tablespoon fresh dill
Sea salt and fresh ground pepper, to taste

Drain your Greek yogurt in a strainer lined with cheesecloth or a paper towel for a few hours before or overnight. Combine all the ingredients together. Cover and refrigerate for an hour or two before serving.

Greek Souvlaki Platter

Greek Salad

1/2 cup Extra-Virgin Olive Oil
1/4 cup lemon juice, fresh-squeezed
1 tablespoon Red Wine Vinegar
1 teaspoon oregano
1 teaspoon thyme
Sea salt and fresh ground pepper, to taste
2 cloves garlic, minced
Romaine and mixed lettuce
Red onion
Olives, like Kalamata (or green or black if you don’t like them)
Crumbled Feta

In a food processor emulsify the first five ingredients together. Season with salt and pepper. Mix in the minced garlic. Serve over a salad with Romaine, chopped tomatoes, sliced cucumber, sliced red onion, Kalamata olives (or black or green), and crumbled feta. Also good drizzled over the chicken.

Printable Recipe

Greek Souvlaki Platter

Greek Salad on FoodistaGreek Salad

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