Greek Chicken Souvlaki with a Traditional Greek Salad and Lemon-Roasted Potatoes
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Linda Evans
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Tonight, we're making a vibrant Greek feast! First, marinate cubed chicken in yogurt and lemon for at least 30 minutes. While it marinates, chop veggies for a fresh Greek salad and toss potatoes with lemon and oregano. Preheat your oven to 400°F (200°C) to roast the potatoes. Thread chicken on skewers and cook. Finally, toss the Greek salad with red wine vinaigrette and feta. This Mediterranean delight, including prep, takes about an hour. Enjoy!
Fresh Produce & Herbs
- 1 pint cherry tomato
- 1 whole lemon
- 1 1/2 pounds Yukon gold potato
- 1 whole cucumber
- 1 whole red onion
- 1 whole green bell pepper
- 1/4 cup oregano
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken breast
- 1/2 cup Greek yogurt
- 4 ounces feta cheese
Seasonings & Spices
- 2 cloves garlic
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
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