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.
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
⅓ 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
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
No need to flip this bird.
My go-to summer salad.
Cheesy, salty, creamy.
Sweet, salty, and nutty.
