Greek Dinner with Chicken Souvlaki and Radish Salad
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Souvlaki is a Greek method of grilling meat. This recipe is adapted for cooking in an apartment setting, without access to a grill. You can fry the meat in a grill pan, stirring constantly, instead of baking it in the oven. Chicken can be easily substituted with turkey or lamb, and crushed garlic can also be added to the marinade sauce. The main component of the marinade sauce is oregano; if you find fresh oregano, it will taste even better. It is usually served with tzatziki sauce, which in this case has been replaced with a salad of radishes and their greens.
Ingredients
- Skin-On Chicken Breasts - 28.2 oz
- Oregano - 1 teaspoon
- Turnips - 1 piece
- Radish - 1 bunch
- Arugula - 1.1 oz
- Date honey - 1 teaspoon
- Natural Yogurt - 4.2 oz
- Sweet Red Onion - 1 head
- Dijon Mustard - 1 teaspoon
- Feta cheese - 3.5 oz
- Kalamata olives - 3.5 oz
- Olive Oil - 4 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Lemon - ½ piece
- Pomegranate Seeds - 4 tablespoons
Step by Step guide
Step 1
To prepare the marinade, in a container with a lid of sufficient size, mix lemon juice and olive oil, and add oregano, salt, and pepper. Set aside.
Step 2
Remove any connective tissue from the chicken breast (if necessary) and cut off the tendon. Cut the chicken into cubes about 2–3 cm in size. Place the chicken in the marinade and mix well.
Step 3
Tightly close the container with the lid and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Step 4
Preheat the oven to 374°F on the broil setting and bake the chicken for about 15–20 minutes on the top rack.
Step 5
While the chicken is baking, prepare the salad.
Step 6
Peel the turnip.
Step 7
Press the olives with the side of a knife and remove the pit.
Step 8
Cut the feta cheese into cubes about 1 cm.
Step 9
Trim the green tops from the radishes and wash them well. Separate into leaves, removing the roots.
Step 10
Wash the radishes and slice them thinly into rings. Cut the turnip in half and also slice it thinly.
Step 11
Mix the radishes, turnip, greens, arugula, and toss well.
Step 12
For the dressing, mix yogurt, honey, and mustard in a glass jar. Seal tightly with a lid and shake well.
Step 13
Drizzle the salad with the dressing just before serving to prevent the greens from wilting and to keep them crisp.
Step 14
Plate the salad, add sliced sweet red onion, sprinkle with pomegranate seeds, Kalamata olives, and feta cheese.
Step 15
Add the chicken, removed from skewers, and serve.
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