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

Meet me at the Greek.

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:

  • 1/3 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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