Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad

Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad Recipe

Region / culture: England, Greece, Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad recipe is a delicious and healthy Mediterranean dish that is perfect for a light and refreshing meal. The combination of tender marinated chicken, creamy cucumber-yogurt sauce, and fresh Greek salad creates a flavorful and satisfying meal that is sure to impress your family and friends.

History

Chicken Souvlaki is a popular Greek dish that consists of marinated and grilled chicken skewers. It is typically served with pita bread, tzatziki sauce, and a Greek salad. The dish has its roots in ancient Greece, where skewered meats were cooked over an open flame. Over time, the dish has evolved to include a variety of different ingredients and flavors, but the basic concept of marinated and grilled chicken remains the same.

Ingredients

Cucumber-Yogurt Sauce

1 cup non-fat yogurt
1 english cucumber, peeled and seeded
1 tbsp kosher salt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
0.5 bunch dill, picked
pinch of cumin
pepper

Chicken Souvlaki

0.75 lb (340 g) chicken breast, cut into 1 inch cubes
0.25 cup extra-virgin olive oil
0.25 cup fresh lemon juice (from 1 to 2 lemons)
1 tsp diced oregano
kosher salt
black pepper

Greek Salad

2 tomatoes, sliced
1 english cucumber, peeled, seeded, diced
4 oz (113 g) feta cheese, cubed
0.5 cup kalamata olives, pitted
0.5 bunch mint, chopped
0.5 bunch flat-leaf parsley, cut into fine strips
0.25 cup fresh lemon juice (from 1 to 2 lemons)
0.25 cup extra-virgin olive oil
kosher salt
white pepper
4 pitas, toasted

How to prepare

Cucumber-Yogurt Sauce

To make the sauce, start by placing the yogurt in a colander lined with cheesecloth and let it drain for approximately 30 minutes.
Thinly slice the cucumber, mix it with salt, and let it drain in a separate colander for 30 minutes.
Squeeze out any excess water from the cucumber.
Combine the drained yogurt, olive oil, lemon juice, dill, cumin, and pepper to taste.
Set the mixture aside in the refrigerator.

Chicken Souvlaki

Marinate the chicken in olive oil, lemon juice, and oregano in the refrigerator for up to 2 hours.
Heat a sauté pan over medium heat for 4 minutes.
Season the chicken with salt and pepper.
Sauté the chicken until it is browned and cooked through, which usually takes about 5 to 7 minutes.

Greek Salad

In a bowl, toss together tomatoes, cucumber, feta, olives, mint, and parsley with lemon juice and olive oil.
Place the salad on a plate and top it with the cooked chicken; spoon the cucumber-yogurt sauce over it.
If desired, serve the salad with toasted pita.

Variations

You can use lamb or beef instead of chicken for a different flavor.
Add roasted red peppers or grilled vegetables to the Greek salad for extra flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 2 hours to allow the flavors to fully develop.

- Use a hot sauté pan to quickly cook the chicken and achieve a nice browned exterior.

- Be sure to drain the yogurt and cucumber well to prevent the sauce from becoming too watery.

- Toasting the pita bread adds a nice crunch and flavor to the dish.

Serving Suggestions

Serve the Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad with a side of hummus and olives for a complete Mediterranean meal.

Cooking Techniques

Marinating the chicken helps to tenderize the meat and infuse it with flavor.

- Sautéing the chicken in a hot pan ensures that it cooks quickly and evenly.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a thicker sauce.

- Substitute dill with mint or parsley for a different flavor profile.

Make Ahead Tips

You can marinate the chicken and prepare the cucumber-yogurt sauce ahead of time to save time on the day of cooking.

Presentation Ideas

Serve the Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover chicken, sauce, and salad in separate airtight containers in the refrigerator for up to 2 days.

- Reheat the chicken in a sauté pan over medium heat until warmed through.

Nutrition Information

Calories per serving

420 per serving

Carbohydrates

32g per serving

Fats

22g per serving

Proteins

28g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (yogurt, feta cheese) and wheat (pita bread).

Summary

This Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a healthy diet.

Summary

This Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad recipe is a delicious and nutritious meal that is perfect for a light and refreshing dinner. With its tender marinated chicken, creamy sauce, and fresh salad, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was strolling through the bustling streets of Athens, Greece. The aromatic scent of grilled meats wafted through the air, drawing me towards a charming little street vendor who was expertly skewering marinated chicken onto wooden sticks.

I watched in fascination as he carefully seasoned the chicken with a blend of herbs and spices, then grilled it to perfection over hot coals. The chicken sizzled and popped, sending mouthwatering aromas into the air. As I stood there, entranced by the sight and smell of the cooking chicken, I knew that I had to learn how to make this dish for myself.

I approached the vendor and struck up a conversation with him. His name was Nikos, and he was a friendly, older man with a twinkle in his eye and a love for good food. He told me that the recipe he was using was a traditional Greek dish called Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad.

He explained that the key to a delicious souvlaki was in the marinade – a mixture of olive oil, lemon juice, garlic, oregano, and a touch of red wine vinegar. The chicken needed to marinate for at least an hour, but preferably overnight, to allow the flavors to fully penetrate the meat.

Nikos also taught me how to make the tangy cucumber-yogurt sauce that accompanied the souvlaki. It was a simple mixture of grated cucumber, Greek yogurt, garlic, dill, and a squeeze of lemon juice. The cool and creamy sauce was the perfect complement to the hot and juicy chicken.

As Nikos continued to grill the chicken, I watched and learned, taking mental notes of his technique and cooking methods. When the souvlaki was finally done, he served it to me on a warm pita bread with a generous dollop of the cucumber-yogurt sauce and a side of crisp Greek salad.

The first bite was a revelation. The tender chicken was bursting with flavor, the tangy sauce added a refreshing contrast, and the crunchy salad provided a burst of freshness. It was a symphony of tastes and textures that danced on my palate, making me close my eyes in pure culinary bliss.

I thanked Nikos profusely for teaching me his recipe and bid him farewell, promising to recreate the dish at home. Back in my own kitchen, I set to work marinating the chicken and preparing the accompanying sauce and salad.

The aroma of the marinade filled my kitchen, transporting me back to the streets of Athens. I could almost hear the sound of the bustling markets and feel the warmth of the Mediterranean sun on my skin.

When the chicken was finally grilled and plated, I couldn't wait to dig in. The first bite was just as delicious as I remembered – tender, juicy, and bursting with flavor. The cool cucumber-yogurt sauce was the perfect foil to the spicy chicken, and the crunchy salad added a refreshing element to the dish.

As I savored each bite, I couldn't help but feel grateful for the chance encounter with Nikos and the opportunity to learn his recipe. It was a dish that captured the essence of Greek cuisine – simple yet flavorful, fresh yet comforting, and above all, made with love and passion.

From that day on, Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad became a staple in my cooking repertoire. I would often make it for family gatherings and special occasions, each time receiving rave reviews and requests for the recipe.

As I grew older and passed the recipe down to my own children and grandchildren, I always made sure to share the story of how I learned to make this dish in the streets of Athens. It was a tale of culinary discovery, cultural immersion, and the joy of sharing delicious food with loved ones.

And so, whenever I make Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad, I am reminded of that fateful day in Athens, when a chance encounter with a street vendor sparked a lifelong love affair with a traditional Greek dish. It is a recipe that holds a special place in my heart, a testament to the power of food to bring people together and create lasting memories.