Greek Chicken Skewers with Chunky Summer Salad

Rolling Sauce

Greek Chicken Skewers with Chunky Summer Salad

Tender, oregano-marinated chicken grilled on skewers and served over a chunky Greek-style salad with feta, olives, yogurt, and warm pita. Ready in 30 minutes.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 2

Course: Dinner

Cuisine: Greek

Ingredients Method Notes

Ingredients

Chicken Skewers

14 oz boneless chicken thighs skinless chicken thighs, cut into 1-inch cubes
4 tbsp olive oil
2 teaspoons dried oregano
½ lemon zested and juiced
1 small bunch fresh parsley finely chopped
salt and pepper to taste

Chunky Salad

1 medium tomato cut into rough chunks
½ cucumber cut into rough chunks
½ yellow bell pepper cut into rough chunks
½ red onion sliced into thin wedges
½ lemon zested and juiced
4 tbsp olive oil
salt and pepper to taste
3.5 oz feta cheese crumbled
20 whole black olives

For Serving

½ cup Greek yogurt
2 pita breads warmed

Method

Cut the chicken thighs into 1-inch cubes. Toss in a bowl with olive oil, oregano, lemon zest and juice, chopped parsley, salt, and pepper. Refrigerate for at least 20 minutes.
While the chicken marinates, chop the tomato, cucumber, and bell pepper into rough chunks. Slice the red onion into thin wedges. Combine in a bowl with lemon zest and juice, olive oil, salt, and pepper.
Thread the marinated chicken onto skewers. Grill on a grill pan or outdoor grill over medium-high heat for about 3 minutes per side until charred and cooked through.
Plate the salad, crumble the feta over the top, scatter the olives, and lay the skewers alongside. Serve with Greek yogurt and warm pita.

Notes

Storage: Leftover chicken keeps in the fridge for up to 3 days. Store the salad separately to prevent sogginess.
Make ahead: The marinade can be prepped and the chicken can marinate in the fridge for up to 24 hours.
Swap: Chicken breast works too — reduce grilling time by 1–2 minutes per side. Swap feta for goat cheese if preferred.