Name: Greek Grilled Chicken Souvlaki Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 lb chicken thighs (boneless, skinless, cut into 1 ½” pieces); 3 cloves garlic (grated); 3 tbsp lemon juice; 2 tbsp extra virgin olive oil; 4 tbsp Greek yogurt (whole milk yogurt or sour cream); 2 tbsp oregano (dried or fresh, finely chopped); ¾ tsp kosher salt; ½ cup Greek yogurt (whole milk yogurt or sour cream); 1 small cucumber (grated and juices squeezed out); ½ tbsp extra virgin olive oil; 2 tbsp lemon juice (or more to taste); 1 clove garlic (grated); 1 tbsp dill (or parsley, finely chopped); ½ tsp salt; 2 heads romaine (chopped); 3 small cucumbers (sliced); 8 oz cherry tomatoes (diced); ½ small red onion (thinly sliced); ½ cup kalamata olives; 2 tbsp white wine vinegar; 4 tbsp olive oil; ½ tsp salt (or more to taste)

Ingredients

1 lb chicken thighs (boneless skinless, cut into 1 ½” pieces)

3 cloves garlic (grated)

3 tbsp lemon juice

2 tbsp extra virgin olive oil

4 tbsp Greek yogurt (whole milk yogurt or sour cream)

2 tbsp oregano (dried or fresh, finely chopped)

¾ tsp kosher salt

½ cup Greek yogurt (whole milk yogurt or sour cream)

1 small cucumber (grated, juices squeezed out)

½ tbsp extra virgin olive oil

2 tbsp lemon juice (or more to taste)

1 clove garlic (grated)

1 tbsp dill (or parsley, finely chopped)

½ tsp salt

2 heads romaine lettuce (chopped)

3 small cucumbers (sliced)

8 oz cherry tomatoes (diced)

½ small red onion (thinly sliced)

½ cup kalamata olives

2 tbsp white wine vinegar

4 tbsp olive oil

½ tsp salt (or more to taste)

Instructions

Step 1: Preheat the grill to 450ºF.

Step 2: Cut chicken thighs into 1 ½ inch pieces. In a bowl, combine chicken with 4 tbsp Greek yogurt, 2 tbsp olive oil, 3 tbsp lemon juice, grated garlic, oregano, and ¾ tsp kosher salt. Mix well and marinate for 30 minutes to 1 hour.

Step 3: Thread the marinated chicken pieces onto skewers. Grill for 4-5 minutes on each side until cooked through and slightly charred.

Step 4: While the chicken cooks, prepare the tzatziki sauce by mixing the ½ cup Greek yogurt, grated and drained cucumber, ½ tbsp olive oil, 2 tbsp lemon juice, grated garlic, dill, and ½ tsp salt. Cover and refrigerate until ready to serve.

Step 5: For the salad, chop the romaine and distribute it into serving bowls. Toss the sliced cucumbers and diced tomatoes with white wine vinegar, ½ tsp salt, and 4 tbsp olive oil. Divide the tomatoes, cucumbers, olives, and red onion evenly among the bowls.

Step 6: Top each salad bowl with grilled chicken skewers and a generous dollop of tzatziki sauce. Serve immediately and enjoy.

Tips & Variations

Use chicken breast if you prefer a leaner option, but thighs stay juicier and more flavorful.

For extra zest, add a sprinkle of smoked paprika or chili flakes to the marinade.

Try fresh mint or parsley in the tzatziki for a different herbal note.

If you don’t have a grill, cooking the skewered chicken under a broiler or in a hot skillet works well too.

Storage

Store leftover grilled chicken and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the salad components fresh by storing chopped vegetables separately and assembling just before serving. Reheat chicken gently to avoid drying out, ideally in a warm oven or microwave for short bursts.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade and chicken up to a day in advance. Keep it covered in the refrigerator to allow flavors to develop.

What can I substitute for Greek yogurt in the tzatziki sauce?

If you don’t have Greek yogurt, plain whole milk yogurt or sour cream makes a good substitute and still provides that creamy texture and tang.