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Chicken Thigh Souvlaki with Yogurt Sauce & Greek Salad

SERVES: 4 to 6 PREP: 15 minutes TOTAL TIME: 35 minutes
Chicken Thigh Souvlaki with Yogurt Sauce & Greek Salad

Chicken Thigh Souvlaki with Yogurt Sauce & Greek Salad

SERVES: 4 to 6 PREP: 15 minutes TOTAL TIME: 35 minutes

Meet me at the Greek.

Ok, so this isn’t exactly souvlaki because the authentic version is skewered and grilled over coals and best bought from a street cart in Greece. But this quicker version more than does the trick. You marinate impossible-to-overcook chicken thighs with oregano and garlic for a one-two punch that adds flavor, fast. You sear them on a hot skillet or grill pan, then serve serve them with yogurt sauce, Greek salad, and toasted bread you can either eat platter-style or stuff into juicy little sandwich pockets.

For the chicken:

  • ¼ cup extra virgin olive oil

  • 5 garlic cloves, minced

  • 1 tablespoon chopped fresh oregano (or 1 ½ teaspoons dried)

  • 2 teaspoons red wine vinegar

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ pounds (5 to 6) boneless skinless chicken thighs

For the salad:

  • cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ½ teaspoon dried oregano

  • ½ teaspoon honey

  • 4 Persian cucumbers, or 1 small English (hothouse) cucumber, cut into 1-inch chunks

  • 3 vine-ripened tomatoes, cut into 1-inch chunks

  • 4 ounces feta cheese, torn into chunks

  • ½ small red onion, sliced

For the yogurt sauce:

  • 1 cup plain yogurt

  • 2 tablespoons extra virgin olive oil

  • ½ teaspoon kosher salt

  • ½ teaspoon chopped fresh oregano (or 1/4 teaspoon dried)

  • ¼ teaspoon freshly ground black pepper

  • + Pita or flatbread, for serving

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$74.00
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