Go Back
Greek salad with chicken and pita bread

Greek salad with grilled chicken souvlaki

Print Recipe
Course Salad
Cuisine Greek
Servings 4 people
Author Chef Katherine

Ingredients

For the Greek Salad

  • Romaine lettuce
  • Shaved red onion
  • Campari tomatoes
  • @mevgalgr feta cheese
  • Greek salad dressing – I use olive oil red wine vinegar, Greek oregano, salt + pepper.

For the Souvlaki Marinade

  • 10 garlic cloves peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 cup @caoliveranch olive oil
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 2 bay leaves

Instructions

  • In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice – don’t add bay leaves yet – and pulse until well combined.
  • Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover and refrigerate a minimum of two hours or over night.
  • Preheat your grill to medium-high heat.
  • Thread marinated chicken pieces through soaked wooden skewers.
  • Place chicken skewers on grill until well browned on all sides and cooked through. Brush with marinade after each turn. Once cooked, allow chicken to rest, covered, for five minutes.
  • Serve over or along side Greek salad… aka the best salad, ever.