Ingredients:

  • 2 lbs (900g) Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (for marinade)
  • Zest and Juice of 2 Large Lemons
  • 2 tbsp Dried Greek Oregano
  • 1 tsp Smoked Paprika (optional)
  • 4 cloves Garlic, minced finely
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 cups (450g) Full-Fat Greek Yoghurt (strained)
  • 1 large English Cucumber, peeled and grated (for Tzatziki)
  • 2 cloves Garlic, finely minced (for Tzatziki)
  • 1 tbsp Fresh Dill, chopped
  • 1 tbsp Extra Virgin Olive Oil (for Tzatziki)
  • 1 tsp Red Wine Vinegar (for Tzatziki)
  • 4 large ripe Tomatoes, cut into wedges
  • 1 English Cucumber, sliced thickly (for Horiatiki)
  • 1/2 medium Red Onion, thinly sliced
  • 1 block (7 oz / 200g) Authentic Greek Feta Cheese
  • 1/2 cup Kalamata Olives, pitted
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (for dressing)
  • 1 tbsp Red Wine Vinegar (for dressing)
  • Pinch of Dried Oregano (for salad garnish)

Instructions:

  1. Prepare the Chicken: Trim the chicken thighs and cut them into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. Make the Marinade: In a large bowl, whisk together the olive oil, lemon zest and juice, oregano, smoked paprika (if using), minced garlic, salt, and pepper.
  3. Marinate: Toss the chicken cubes thoroughly in the marinade until well coated. Cover and refrigerate for a minimum of 2 hours, or ideally overnight (up to 12 hours).
  4. Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning. Thread the marinated chicken pieces tightly onto the skewers, aiming for 4-5 pieces per skewer.
  5. Extract Cucumber Moisture: Grate the cucumber (for Tzatziki) onto a clean tea towel or cheesecloth. Gather the edges and squeeze out as much excess liquid as possible. This step is non-negotiable for thick Tzatziki.
  6. Combine Tzatziki Ingredients: In a medium bowl, combine the strained Greek yoghurt, dry grated cucumber, minced garlic, fresh dill, olive oil, and red wine vinegar. Season with salt and pepper. Stir well and refrigerate for at least 30 minutes.
  7. Prepare the Grill: Preheat your grill or heavy-duty griddle pan to medium-high heat (about 400°F / 200°C). Ensure the surface is clean and lightly oiled.
  8. Cook the Souvlaki: Place the skewers on the hot grill. Cook for 4-5 minutes per side, turning four times, until the internal temperature of the chicken reaches 165°F (74°C) and the edges are nicely charred.
  9. Rest the Meat: Transfer the cooked skewers to a platter and tent loosely with foil. Allow them to rest for 5 minutes.
  10. Assemble the Horiatiki: While the chicken rests, combine the tomatoes, cucumber, red onion, and olives in a serving bowl. Drizzle with the olive oil and red wine vinegar dressing, and season lightly.
  11. Top the Salad: Place the slab of feta cheese right on top of the salad ingredients (do not crumble or mix it in) and sprinkle the entire dish generously with dried oregano.
  12. Plating and Serving: Serve the warm Souvlaki immediately alongside bowls of the chilled Tzatziki and the fresh Horiatiki salad.