Chicken Souvlaki & Lemon Potatoes

Chicken Souvlaki

Serves 4

This classic Greek dish features tender pieces of marinated chicken grilled to perfection. The marinade infuses the chicken with bright and zesty Mediterranean flavors before the skewers are grilled and then wrapped in warm pita. Topped with tzatziki sauce and accompanied by Greek potatoes, this dish offers a delightful balance of tangy, savory, and herbaceous notes. It’s a versatile and satisfying dish that brings the essence of Greek cuisine to your table.

For the chicken:
2 chicken breasts, cut into bite size pieces
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Greek seasoning
1 lemon, thinly sliced
Salt and pepper

For serving:
Homemade pita bread
Sliced cucumber
Sliced tomato
Sliced red onion
Tzatziki sauce

Instructions:
1. In a large mixing bowl, combine garlic, olive oil, lemon juice, and Greek seasoning. Add cubed chicken and toss to combine. Let chicken marinate while you make Tzatziki sauce.
2. After making Tzatziki sauce, skewer chicken pieces with a piece of lemon skewer between every two pieces of chicken. Salt and pepper chicken skewers.
3. Heat grill over high heat. Once grill is hot, place skewers down and let grill on one side, about 5 minutes or until skewers release easily from the grill.
4. Turn skewers over and grill on other side until chicken is cooked fully and internal temperature reaches 165 degrees.
5. Remove chicken from skewers and place a few pieces of chicken in each pita. Top with lettuce, tomato, and cucumber and enjoy!

Greek Lemon Potatoes

Serves 4

Ingredients:
2 1⁄2 pounds potatoes
1 1⁄2 cups chicken stock
1⁄2 cup olive oil
1/3 cup lemon juice
5 garlic cloves, grated
1 tablespoon fresh oregano
2 teaspoons kosher salt
Minced parsley, for garnish
Lemon wedges, for garnish

Instructions:
1. Preheat oven to 400 degrees.
2. Peel potatoes and cut into thick 1⁄2 inch thick wedges.
3. Place potatoes in a roasting pan with chicken stock, olive oil, lemon juice, garlic, oregano and salt. Toss to combine.
4. Roast for 20 minutes. Toss potatoes and then bake for a further 25 to 30 minutes. Most of the liquid at this point should be either absorbed by potatoes and evaporated.
5. Increase oven temperature to 450 degrees. Transfer potatoes to a lightly oiled baking tray, saving all juices in original pan, and bake for 15-20 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
6. Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce sauce and make the garlic golden.
7. Pour potatoes back in pan #1 with juices and coat well. Serve on platter, garnished with lemon wedges and fresh parsley.