The Chicken Souvlaki Platter is one of those dishes that transports you straight to sun-drenched islands with every bite. This complete meal brings together grilled chicken skewers, crispy fries, refreshing salad, and creamy sauce in one satisfying platter that feeds both body and soul. Making this Greek chicken platter at home means you control the marinade, the char on your grill, and the freshness of every component.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 large russet potatoes, cut into wedges or thick fries
- Vegetable oil for frying
- 4 pita breads, warmed
- 2 cups shredded lettuce
- 2 medium tomatoes, diced
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 cup crumbled feta cheese
- Fresh lemon wedges for serving
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add your chicken pieces and toss until every cube glistens with marinade. Cover and refrigerate for at least 2 hours, though overnight is even better. If using wooden skewers, soak them in water during this time to prevent burning.
- Grate your cucumber and place it in a clean kitchen towel. Squeeze hard over the sink to remove as much water as possible. Mix the dried cucumber with Greek yogurt, garlic, lemon juice, olive oil, and dill. Season with salt and pepper, then refrigerate.
- Cut your potatoes into thick wedges or traditional fry shapes. Rinse them under cold water to remove excess starch, then pat completely dry with paper towels. Heat vegetable oil in a large, heavy pot to 325°F for the first fry. Cook the potatoes in batches for about 5 minutes until they're cooked through but pale. Remove and drain on paper towels. Just before serving, increase oil temperature to 375°F and fry again for 2-3 minutes until golden and crispy.
- Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. Preheat your grill or grill pan to medium-high heat. Grill for 10-12 minutes total, turning every 3 minutes to get char marks on all sides. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- While the chicken grills, arrange your lettuce, tomatoes, cucumber, and red onion on a large platter or individual plates. Scatter feta cheese over the top and drizzle with a little olive oil and lemon juice if desired.
- Warm your pita bread on the grill for about 30 seconds per side or wrap in foil and heat in a 300°F oven. Arrange everything on large plates: pile the french fries on one side, nestle the grilled chicken skewers next to them, add the fresh salad, and tuck a warm pita alongside. Dollop generous amounts of tzatziki over everything or serve it in a small bowl for dipping. Finish with lemon wedges for squeezing.
Notes
Prep time: 20 minutes (plus 2 hours marinating). Cooking time: 30 minutes. Total time: 50 minutes (plus marinating). Plan ahead by marinating your chicken in the morning or even the night before. You can prep your tzatziki and chop your salad vegetables while the chicken marinates. Nutritional Information Per serving (serves 4): Calories: 680, Protein: 42g, Carbohydrates: 58g, Fat: 28g, Fiber: 6g, Vitamin C: 35% DV, Iron: 20% DV. Tips: Swap chicken thighs for lamb cubes for a more traditional experience. For a lighter version, bake potato wedges at 425°F for 35-40 minutes. Always squeeze grated cucumber dry to avoid watery tzatziki. Taste marinade before adding chicken to ensure it is punchy and well-seasoned.
