Greek Chicken Souvlaki Platter
Marinated chicken skewers served with grilled vegetables, fresh sides, and warm pita bread. Cooked on a grill or stovetop, assembled warm with crumbly cheese and bright citrus-herb toppings.
Ingredients
Method
Cut chicken into 1.5-inch cubes. Combine lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper in a mixing bowl to form the marinade.
Add chicken cubes to the marinade, stir to coat evenly, and refrigerate for at least 15 minutes (or up to 24 hours).
Cut bell peppers, red onion, and zucchini into chunks or large pieces suitable for skewering.
Thread marinated chicken alternately with vegetable pieces onto skewers, leaving small gaps between items for even cooking. Season skewers lightly with salt and pepper.
Preheat a grill or grill pan to medium-high heat. Grill skewers 4–5 minutes per side, turning occasionally, until chicken reaches 165°F (74°C) internal temperature and vegetables are lightly charred, about 15–20 minutes total.
In the final minute of cooking, place pita bread directly on the grill or warm it in a dry pan until soft and pliable, about 1 minute per side.
Lay warm pita on a plate. Slide chicken and vegetables off skewers onto or beside the pita. Top with crumbled feta, diced cucumber, and fresh parsley. Serve with lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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