Description
This Ultimate Greek Chicken Souvlaki Platter is a vibrant, flavorful meal featuring marinated grilled chicken skewers paired with crispy Greek loaded potato wedges, fresh garnishes, and classic Mediterranean dips like tzatziki, hummus, and melitzanosalata. Perfect for a hearty lunch or dinner, this dish offers a delightful combination of smoky grilled meats, creamy dips, and fresh vegetables served with warm pita bread for a true Greek feast experience.
Ingredients
Scale
Chicken Marinade
- 2 large chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- Juice of 1/2 lemon
- 2 cloves garlic, minced
- Salt & pepper, to taste
Dips
- Tzatziki (homemade or store-bought)
- Hummus (homemade or store-bought)
- Melitzanosalata (homemade or store-bought baba ghanoush)
Sides & Garnishes
- Greek loaded potato wedges (homemade or store-bought)
- Grape tomatoes, halved
- Red onions, chopped
- Cucumber, chopped
- Crumbled feta cheese
- Kalamata olives
- Lemon wedges
- Fresh mint, chopped
- Fresh parsley, chopped
- Olive oil, for drizzling
- Pita bread or naan, cut into wedges
Instructions
- Prep the dips: Prepare the tzatziki, hummus, and melitzanosalata ahead of time or use store-bought versions. Chill them in the fridge until ready to assemble the platter.
- Marinate the chicken: Cut chicken breasts into kebab-size pieces. Toss with olive oil, dried oregano, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Start potato wedges: Begin prepping the Greek loaded potato wedges about 1 hour before serving. Soak the potato wedges in cold water for 30 minutes to remove excess starch and improve crispiness.
- Prepare garnishes: While potatoes soak, chop grape tomatoes, red onions, cucumber, mint, and parsley. Set aside for plating.
- Grill chicken and bake potato wedges: Preheat grill to high and grease the grate. Thread marinated chicken onto skewers (soak wooden skewers first to prevent burning). Reduce grill heat to medium-high and cook chicken skewers for about 15 minutes, turning every few minutes until cooked through. At the same time, bake the potato wedges, flipping halfway through cooking until golden and crisp.
- Assemble the platter: Arrange dips on a large serving platter. Place the grilled chicken skewers and baked potato wedges on the platter. Sprinkle chopped garnishes and crumbled feta cheese over the top, drizzle with olive oil, and add Kalamata olives and lemon wedges.
- Serve: Serve the platter warm with pita bread or naan wedges for dipping and wrapping. Enjoy your authentic Greek souvlaki feast!
Notes
- Marinate chicken overnight for enhanced flavor and tenderness.
- Soaking potato wedges helps achieve a crispier texture during baking.
- Wooden skewers should be soaked in water for at least 30 minutes to prevent burning on the grill.
- If you don’t have a grill, a grill pan on the stovetop works well for cooking the chicken skewers.
- The platter can be customized by adding other Mediterranean elements like grilled vegetables or a fresh Greek salad.
- Use fresh herbs like mint and parsley for added brightness and authenticity.
