Chicken Souvlaki, Greek Salad with Yogurt Dressing

Chicken Souvlaki, Greek Salad with Yogurt Dressing

Chef Tommy Thothongkum



Preparation Time: 3 hours and 20 minutes
Cooking Time: 25 minutes
Makes 4 portions


  • 3 lbs bone-in chicken thighs

  • 2 cups red wine vinegar

  • 1 cup olive oil

  • 1 cup mint, chopped

  • 1 cup fresh oregano, chopped [can be replaced with 2 tbsp dry oregano] 

  • ½ cup lemon juice, fresh

  • ¼ cup garlic, minced

  • 2 tbsp kosher salt

  • 2 tbsp ground black pepper

Salad Ingredients
  • 4 heads romaine lettuce, rough chopped

  • 2 cups tomato, medium diced

  • 2 cups cucumber, medium diced

  • 2 cups red onion, thin sliced

Dressing Ingredients
  • 1½ cups greek yogurt, plain

  • 1 clove garlic

  • ½ cup cucumber, rough chop

  • salt and pepper, to taste

  • 1 fresh lemon, juiced


  1. Combine red wine vinegar, olive oil, mint, oregano, lemon juice, garlic, salt and pepper in a bowl and whisk well. Place chicken thighs in a gallon zip lock and pour marinade over it. Refrigerate for 2-3 hours.

  2. Pre heat oven to 425°F. Drain chicken thighs and place in a casserole dish or sheet pan leaving room between each piece.

  3. Cook chicken for ~20 min or until internal temperature reaches 165°F. Pull bone out of thighs while warm. Slice each thigh into 3 pieces.

  4. Combine romaine, tomatoes, cucumbers, and onions in a bowl. Separate into 4 serving dishes. Place 6 slices of chicken over each bowl of salad greens.

  5. In a blender, place yogurt, garlic, and cucumber and blend until smooth. Season with salt, pepper, and lemon juice. Drizzle 2-3 tbsp of dressing over each salad.