This is easily one of my most favorite meals. If it has feta and tzatziki, I am undoubtedly going to be a fan. The meat is perfect for grilling in the summer on the deck, but can also be made easily under the broiler. The marinade also works well for pork and steak, but chicken is what my family prefers. Pro tip: the marinade makes a lot, double the meat for leftovers. Trust me on this.
We paired this with a Sparkling Wine from Greece: Domaine Karanika Brut Cuveé Spéciale NV
Other wine pairing idea: Sparkling Wine, Aromatic Whites, or Light Whites. Look for wines with higher acidity to match the fruity lemon juice, and balance the saltiness of the feta and the creaminess of the tzatziki. Assyrtiko, Gavi, Pinot Grigio, Sauvignon Blanc, Vermentino, Verdicchio would be good choices.
Greek Chicken Souvlaki Salad or Pita
- 1 cup olive oil
- 1 large lemon, juiced approximately 1/3 cup
- 3 cloves garlic minced
- 2 tbsp dijon mustard
- 2 tbsp oregano
- 2 tbsp parsley flakes
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp kosher salt
- 1-2 pounds chicken breasts, boneless and skinless cubed
- 1 head romaine lettuce chopped
- 2 large tomato wedged or sliced
- 1 small red onion sliced thinly
- 1 large cucumber sliced
- 1 block feta chunked or crumbled
- 1 container tzatziki
- 4 loaves pita bread split open
- Combine all marinade ingredients except meat in a large ziplock freezer bag. Shake or mix well.
- Add cubed chicken to bag, seal, and place in a large bowl inside the fridge. Allow chicken to marinate 2 hours or overnight.
- Grilled on soaked wooden skewers or broil on sheet pan in oven for 10 minutes, turning pieces over at the 5 minute mark. You want some char, but don't burn!
- Serve on top of salad with tomato, onion, kalamata olives, cucumber, feta, and dressed with tzatziki or in pita bread.