Greek Chicken Souvlaki with a Traditional Greek Salad and Lemon-Roasted Potatoes

Step 1: Marinate the Chicken

In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, dried oregano, salt, pepper, and olive oil. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

• 0.5 cup plain Greek yogurt
• 2 cloves garlic (minced)
• 0.5 lemon (juiced)
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)

Step 2: Prepare the Potatoes

Preheat oven to 400°F (200°C). Cut the potatoes into 1-inch pieces. In a large bowl, toss the potatoes with olive oil, lemon juice, salt, pepper, and fresh oregano. Spread in a single layer on a baking sheet.

• 1.5 pounds Yukon gold potatoes (cut into 1-inch pieces)
• 2 tablespoons extra virgin olive oil
• 0.5 lemon (juiced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh oregano (chopped)

Step 3: Roast the Potatoes

Roast the potatoes in the preheated oven for 30-40 minutes, or until golden brown and tender, flipping halfway through.

Step 4: Assemble Souvlaki

Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes prior to prevent burning).

Step 5: Cook the Souvlaki

Heat the remaining olive oil in a large skillet or grill pan over medium-high heat. Cook the chicken skewers for 6-8 minutes per side, or until cooked through and lightly charred.

• 1 tablespoon extra virgin olive oil
• Marinated chicken skewers from Step 4

Step 6: Prepare the Greek Salad

While the chicken is cooking, prepare the Greek salad. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and green bell pepper.

• 1 English cucumber (chopped)
• 1 pint cherry tomatoes (halved)
• 1 red onion (thinly sliced)
• 1 green bell pepper (chopped)

Step 7: Dress the Salad

In a small bowl, whisk together the red wine vinegar, honey, remaining lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.

• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Juice from remaining lemon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 8: Finish and Serve

Crumble feta cheese over the Greek salad. Serve the chicken souvlaki with the lemon-roasted potatoes and Greek salad.

• 4 ounces feta cheese (crumbled)
• Cooked chicken souvlaki from Step 5
• Roasted potatoes from Step 3
• Greek salad from Step 7