Chicken Souvlaki with Cucumber Tomato Salad & Lemon Potatoes
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.
IN THE KIT
12 ozmarinated chicken breast & thigh*
4 ozbaby tomatoes
2 ozfresh mint & dill
2 ozlemon juice & garlic mix
4 oztahini dressing
4 ozGreek potato seasoning
*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
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.
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.
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.
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.
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.
In another bowl, mix together yogurt, lemon juice & garlic mix, mint, dill. Season with a pinch of salt & pepper, set aside.
Serve skewers, salad & potatoes on plates. Drizzle yogurt sauce on skewers, sprinkle whole dish with parsley.