Juicy marinated chicken overtop crisp vegetables make up this tasty and filling Greek Grilled Chicken Souvlaki Salad. Serve it as a fresh and vibrant main dish on warm summer evenings or for a healthy lunch option.
1lbchicken thighsboneless skinless and cut into 1 ½” pieces
2tbspextra virgin olive oil
4tbspGreek yogurtuse whole milk yogurt or sour cream
2tbsporeganodried or fresh finely chopped
½cupGreek yogurtuse whole milk yogurt or sour cream
1smallcucumbergrated and juices squeezed out
½tbspextra virgin olive oil
2tbsplemon juiceor add more to taste
1tbspdillor parsley finely chopped
½smallred onionthinly sliced
2tbspwhite wine vinegar
½tspsaltor more to taste
Preheat the grill to 450ºF.
Cut chicken thighs into 1 1/2" pieces. Add the pieces to a bowl with the yogurt, olive oil, lemon juice, garlic, oregano, and salt. Leave it to marinate for 30 minutes to 1 hour.
Skewer the chicken onto skewers. Cook on the grill for 4-5 minutes, flip, and cook for an additional 4-5 minutes.
Meanwhile, make the tzatziki sauce: mix together the yogurt, drained shredded cucumber, olive oil, lemon juice, dill, salt, and garlic. Mix well, cover, and refrigerate until serving.
In each bowl, add shredded romaine. Toss the cucumber and tomato with vinegar, salt and oil. Divide tomatoes, cucumbers, olives and onion between bowls. Add a dollop of tzatziki sauce and chicken skewers on top, then enjoy.
To cook the chicken in the oven, place a rack near the top of the oven and heat the broiler. Place the skewers on a baking sheet and broil for 8-10 minutes, turning once, until cooked through.