Chicken Souvlaki with Cucumber Tomato Salad & Lemon Potatoes

COOK TIME - 30–35min
2 SERVINGS

We do all the work by marinating the chicken in a tangy lemon-herb base. Served with fresh tomato cucumber salad, delicious roasted lemon potatoes & a drizzle of cool yogurt mint sauce… this one will be a family favourite. 

Nutrition PER SERVING
Calories 678 kcal
Fat 20.0 g
Protein 43.0 g
Carbohydrate 54.0 g
Sodium 783 mg
Chicken Souvlaki
DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    marinated chicken breast & thigh*
  • 12 oz
    potatoes
  • 4 oz
    baby tomatoes
  • 6 oz
    cucumber
  • 8 oz
    yogurt
  • 2 oz
    fresh mint & dill
  • 2 oz
    lemon juice & garlic mix
  • 4 oz
    tahini dressing
  • 4 oz
    Greek potato seasoning
  • 2 oz
    parsley
  • 4
    skewers

*Marinated chicken: breast, thigh, yogurt, olive oil, lemon, dill, marjoram, parsley, oregano

 

Kitchen Items Needed

3 medium bowls

Chopping board & knife

Oven safe baking dish 

2 sheet pans

1 plate

Foil 

cook along

INSTRUCTIONS

Prep

Preheat oven to 450°F. Adjust – one rack 5-6 inches from the top of the oven & one rack on the lower part of the oven;

Remove mint, dill & parsley leaves from stems. Separate parsley. Finely chop herbs;

Slice tomatoes in half;

Cut cucumber into bite size pieces;

Cut potatoes into 1 inch wedges.

1Prep & Roast Potatoes

Place potatoes on a sheet pan & drizzle with olive oil, toss together & coat with potato seasoning. Arrange in an even layer on a sheet pan/oven safe dish, skin side down & place on the bottom rack. Bake the potatoes for 15-20 minutes until browned & tender when pierced with a fork. Remove from the oven.

2Prepare Chicken Skewers

Remove chicken from the bag, place in bowl. Thread the chicken pieces with a skewer. Evenly distribute the pieces, while leaving a slight gap between each piece.

3Cook Chicken Skewers

Place skewers on a foil lined sheet pan, cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over & cook for a further 8-10 minutes until fully cooked & no longer pink inside.

4Prepare Salad

While chicken is cooking, place chopped cucumbers & tomatoes in a medium bowl. Drizzle with olive oil and season with a pinch of salt and pepper. Toss together with the tahini dressing & set aside.

5Prepare Yogurt Sauce

In another bowl, mix together yogurt, lemon juice & garlic mix, mint, dill. Season with a pinch of salt & pepper, set aside.

6To Serve

Serve skewers, salad & potatoes on plates. Drizzle yogurt sauce on skewers, sprinkle whole dish with parsley.