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, 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)

Introduction

Greek Grilled Chicken Souvlaki Salad is a fresh and flavorful dish perfect for warm weather or anytime you crave a taste of the Mediterranean. Tender grilled chicken marinated in yogurt and herbs is served atop a crisp salad with a creamy homemade tzatziki sauce. It’s easy to prepare and great for sharing.

A white bowl with a red rim is filled with fresh chopped green lettuce as the base layer, topped with chopped light green cucumber pieces on the upper right side. On the upper left, there are small dark purple olives beside two grilled chicken skewers placed diagonally from bottom left to upper middle, showing charred marks. To the right of the chicken, there is a dollop of creamy white tzatziki sauce with herbs on top. Below the sauce, thinly sliced light purple onions are arranged in a small pile. In the lower middle section, halved cherry tomatoes in both bright red and yellow colors add vibrant spots. A black spoon rests inside the bowl on the lower right side, and nearby on a white marbled surface is a light gray cloth with soft folds. Some green leaves lay next to the bowl on the top right. Photo taken with an iphone --ar 4:5 --v 7

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

Step 2: Thread the marinated chicken pieces onto skewers. Grill the skewers for 4-5 minutes per side until cooked through and lightly charred.

Step 3: While chicken cooks, prepare the tzatziki sauce. In a bowl, mix ½ cup Greek yogurt, grated and squeezed cucumber, ½ tablespoon olive oil, 2 tablespoons lemon juice, 1 grated garlic clove, dill, and ½ teaspoon salt. Stir well, cover, and refrigerate until ready to serve.

Step 4: Assemble the salad by placing chopped romaine in serving bowls. Toss sliced cucumbers and diced tomatoes with white wine vinegar, salt, and 4 tablespoons olive oil. Divide this mixture along with kalamata olives and sliced red onion evenly among the bowls.

Step 5: Top each salad with a dollop of tzatziki sauce and place the grilled chicken souvlaki skewers on top. Serve immediately and enjoy!

Tips & Variations

For a lighter marinade, use Greek yogurt alone without sour cream. Adding a little honey can balance the tartness if desired.

Swap out chicken thighs for chicken breast if you prefer leaner meat, but watch grilling time to avoid dryness.

Use fresh oregano if available for a more vibrant flavor.

Serve with warm pita bread or over cooked rice for a heartier meal.

FAQs

Can I prepare the marinade and tzatziki sauce ahead of time?

Yes, the marinade and tzatziki sauce can be made several hours or even a day ahead. Just keep them refrigerated and combine the chicken with the marinade shortly before grilling for best texture.

What can I use if I don’t have skewers?

If you don’t have skewers, you can grill the chicken pieces directly on a grill pan or barbecue. Just cook them carefully, turning occasionally for even grilling.