Greek salad and chicken souvlaki
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Chicken thighs are marinated with lemon, garlic, spices and yoghurt, then grilled and served with a Greek salad, warm pitta bread and tzatziki. You’ll need skewers and a grill.
Ingredients
For the chicken souvlaki
For the Greek salad
- 4 ripe tomatoes, cut into chunky wedges
- ½ large cucumber, thickly sliced
- 1 small red onion, thinly sliced
- 1 green pepper, sliced into rings
- 150–200g/5½–7oz feta, in brine
- 100g/3½oz Kalamata olives
- 25ml/1fl oz extra virgin olive oil, plus extra to finish
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp sea salt, plus extra to season
- ½ tsp ground black pepper, plus extra to season
To serve
- 4 pitta breads
- 200g/7oz tzatziki
Method
To make the chicken souvlaki, mix the olive oil, lemon juice, garlic, oregano, cinnamon, cumin, paprika, salt, pepper and yoghurt in a bowl.
Add the chicken and turn until well coated. Cover and marinate in the fridge for 4 hours.
Thread the chicken onto skewers.
Preheat the grill.
Grill the chicken skewers for 10–12 minutes, turning regularly, until lightly charred and cooked through.
To make the Greek salad, put the tomatoes, cucumber, red onion and green pepper in a large bowl.
Season with salt and pepper. Add some of the feta and all of the olives.
Whisk the extra virgin olive oil and red wine vinegar together. Pour over the salad and gently toss to combine.
Put the remaining feta on top in large pieces.
Sprinkle with the oregano and finish with a little more extra virgin olive oil.
To serve, warm the pitta bread and serve with the chicken souvlaki, tzatziki and Greek salad.
