Chicken Souvlaki with Cucumber Tomato Salad & Lemon Potatoes

Chicken Souvlaki

fresh ingredients


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

*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


cook along



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.