Grilled Chicken Souvlaki with Greek Salad

Ingredients

• 200g Raw chicken breast
• 76g Grape tomatoes, raw
• 150g Raw cucumber with peel
• 40g Crumbled feta cheese
• 15g Extra virgin olive oil
• 10g Garlic, raw
• 40g Red onion, raw
• 5g Iodized table salt

Method

1. 1MARINADE & PREPARATION (20 minutes active prep + 30 minutes marinating):
2. 2Prepare the chicken: Pat dry the 200g raw chicken breast with paper towels to remove excess moisture. This helps achieve better browning and marinade absorption.
3. 3Make the marinade: In a bowl, combine 10g minced raw garlic, 20g lemon juice, 15g extra virgin olive oil, 3g dried oregano, and a pinch of salt (from the total salt measurement). Whisk together until well combined.
4. 4Marinate the chicken: Place the chicken breast in a shallow dish or zip-top bag, pour the marinade over it, and coat thoroughly. If using skewers, thread the marinated chicken onto soaked wooden or metal skewers. Refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
5. 5PREPARE THE GREEK SALAD (10 minutes):
6. 6Dice vegetables: Chop 150g cucumber into bite-sized pieces (about ½-inch cubes). Cut 76g grape tomatoes in half or quarters. Thinly slice 40g red onion into rings or half-moons.
7. 7Combine salad: Place cucumber, tomatoes, and red onion in a large bowl. Add 40g crumbled feta cheese. Sprinkle remaining salt (about 2g) over the salad and gently toss to combine, being careful not to crush the tomatoes.
8. 8GRILL THE CHICKEN (12-15 minutes):
9. 9Preheat grill: Heat a grill or grill pan to medium-high heat (about 400-425°F or until a drop of water sizzles immediately). Let it preheat for 3-4 minutes.
10. 10Oil the grill grates: Lightly brush or wipe the grill grates with oil to prevent sticking.
11. 11Grill the chicken: Place the marinated chicken breast on the hot grill. Do not move it for 5-6 minutes to develop a golden crust with grill marks.
12. 12Flip and finish: Using tongs, carefully flip the chicken. Grill for another 5-6 minutes until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. The chicken should be cooked through with a slightly charred exterior.
13. 13Rest the chicken: Remove from grill and let rest for 2-3 minutes on a clean plate. This allows juices to redistribute, keeping the meat moist.
14. 14FINISH & PLATE (5 minutes):
15. 15Slice the chicken: Cut the grilled chicken breast into thin strips (about ½-inch wide) at a slight angle for presentation.
16. 16Assemble the plate: Arrange the Greek salad on a plate. Top with or serve alongside the warm sliced chicken souvlaki.
17. 17Optional drizzle: If desired, drizzle any remaining marinade or a touch more lemon juice over the finished dish for extra flavor.
18. 18COOKING TIPS:
19. 19- Use an instant-read thermometer for accurate doneness (target 165°F internal temperature)
20. 20- Don't skip the resting period—it keeps the meat tender and juicy
21. 21- If using wooden skewers, soak them in water for 30+ minutes to prevent burning
22. 22- For even cooking, pound the chicken breast to about ¾-inch thickness if it's thick
23. 23- Grill time varies by thickness—thinner pieces cook faster (3-4 minutes per side)
24. 24- This recipe scales easily: double the ingredients for a larger meal or meal prep