Ingredients
Scale
- For the Garlicky Marinade + dressing:
- (Makes 1 cup)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 4 tablespoons white wine
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Chicken: - 1 pound skinless boneless chicken thighs, trimmed of excess fat and cut in half lengthwise
For the Salad: - 6 small tomatoes, cut into wedges (2 cups)
- 1 small red onion, sliced thin
- 1 medium cucumber, seeded and sliced into thin half moons
- 1 red/yellow pepper, seeded and chopped into 1 inch pieces
- 3/4 cups pitted kalamata olives
- 6 ounces feta cheese
For serving: - 6 pita breads cut into large triangles
- Tzatziki sauce
Instructions
- In medium bowl, add in all of the marinade/dressing ingredients and whisk until combined and the oil has emulsified. Transfer ½ cup of the marinade to a small mason jar and refrigerate.
- Place chicken in the bowl with the remaining marinade/dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 1 hour, tossing occasionally.
- Skewer chicken pieces on 8 to 12 skewers. Discard used marinade.
- Heat grill or grill pan to medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until grill lines form and internal temperature registers 165° F on instant read thermometer, turning evenly to cook on all sides, about 5-6 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 2-3 minutes. Meanwhile, briefly grill pitas and keep warm.
- Just before serving, prepare the salad: Chop the tomatoes, onion, cucumber, and pepper. Add the olives and place the block of feta cheese on top. Drizzle with reserved dressing, saving a portion to pour over your chicken skewers that have just been grilled. Toss the salad and enjoy with your chicken souvlaki and warmed pita bread.