Chicken Souvlaki, Greek Salad with Yogurt Dressing
Chef Tommy Thothongkum
RECIPE NOTES
Preparation Time: 3 hours and 20 minutes
Cooking Time: 25 minutes
Makes 4 portions
Chicken INGREDIENTS
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3 lbs bone-in chicken thighs
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2 cups red wine vinegar
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1 cup olive oil
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1 cup mint, chopped
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1 cup fresh oregano, chopped [can be replaced with 2 tbsp dry oregano]
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½ cup lemon juice, fresh
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¼ cup garlic, minced
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2 tbsp kosher salt
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2 tbsp ground black pepper
Salad Ingredients
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4 heads romaine lettuce, rough chopped
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2 cups tomato, medium diced
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2 cups cucumber, medium diced
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2 cups red onion, thin sliced
Dressing Ingredients
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1½ cups greek yogurt, plain
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1 clove garlic
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½ cup cucumber, rough chop
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salt and pepper, to taste
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1 fresh lemon, juiced
DIRECTIONS
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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.
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Pre heat oven to 425°F. Drain chicken thighs and place in a casserole dish or sheet pan leaving room between each piece.
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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.
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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.
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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.