Souvlaki Salad With Feta And Tzatziki

🧂 Ingredients

• 1.5 pounds Chicken

  boneless, skinless, cut into cubes, can sub breasts
• ¼ Cup Olive Oil

  cold pressed, extra virgin
• ¼ Cup Lemon Juice

  freshly squeezed
• ½ teaspoon Salt

  regular or Himalayan pink salt, ground
• 1 teaspoon Thyme

  fresh, chopped
• 1 teaspoon Greek seasoning

  homemade or store bought, sub oregano
• 4 cloves Garlic

  peeled and minced
• 1 Cup Greek Yogurt

  thick, full fat, plain yogurt
• 1 Cup Cucumber

  peeled, seeded and grated
• 1 tablespoon Olive Oil

  cold pressed extra virgin
• 2 teaspoons Lemon Juice

  freshly pressed
• 2 cloves Garlic

  freshly pressed
• ½ teaspoon Salt

  we use Himalayan pink salt
• 1 head Lettuce

  romaine or iceberg
• 2 Tomato

  sliced
• 1 Cucumber

  sliced
• 2 Cups Feta

  diced
• 1 Cup Olives

  Kalamata
• 1 Onion

  sliced
• ½ Cup Hot Peppers

  optional
• 5 tablespoons Olive Oil
• 3 tablespoons Red Wine Vinegar
• 1 clove Garlic

  minced, optional
• 2 teaspoons Greek Seasoning

  homemade, store bought, sub oregano
• 2 tablespoons Lemon Juice

  freshly pressed
• ½ teaspoon Salt

  Himalayan pink salt
• ½ teaspoon Pepper

  freshly ground black pepper

Instructions

• 1 Place the chicken cubes into a Ziplock bag. Mix the souvlaki marinade
  ingredients (olive oil, lemon juice, salt, thyme, Greek seasoning and minced
  garlic) in a small bowl and pour into the bag with the chicken cubes. Make sure
  the chicken is well coated in the marinade. Allow to marinate (covered in the
  refrigerator) for at least 15 minutes, ideally an hour or overnight. If you're
  using wood skewers, be sure to presoak them (put them in a long and shallow
  container with enough water to cover). For metal skewers, no need to soak before
  using. Remember to preheat the oven to 400℉ approximately 15 minutes before you
  plan on cooking the chicken.
• 2 While chicken in marinating in the fridge, you can make the tzatziki sauce.
  Combine the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic
  and salt in a medium bowl. Stir well to thoroughly combine.
• 3 Preheat oven to 400℉. Thread marinated chicken cubes onto wooden (presoaked) or
  metal skewers. Place skewers over a bread baking pan as shown. Place into
  preheated oven and cook for 25 minutes or longer, until the chicken is cooked to
  at least 165℉. *It's very important to use a digital food thermometer inserted
  into the thickest part of the meat to ensure that the chicken is cooked to at
  least 165℉. While the chicken is cooking you can prepare the Greek salad
  dressing.
• 4 Place Greek salad dressing ingredients (olive oil, red wine vinegar, minced
  garlic if using, Greek seasoning, lemon juice, salt and pepper) in a medium
  bowl. Give it a good stir. You can pour into a serving bottle or keep in a bowl
  with serving spoon.
• 5 You can drizzle the dressing over the salad on individual plates (this is s good
  option for people who don't like much dressing, they can add their own amount),
  or alternatively, place all of the salad ingredients into a large bowl with the
  dressing and toss together.
  
  Arrange the lettuce, sliced vegetables (cucumbers, tomatoes, onions), diced
  feta, olives and hot peppers, if using, on individual serving plates, or add
  salad ingredients to a large bowl if you prefer to mix it all up with the
  dressing.
  
  Place a chicken souvlaki skewer on each plate, over top of the salad. Serve with
  tzatziki on the side.

Nutrition Info