Chicken Souvlaki Platter with Lemon-Oregano Potatoes and Tzatziki

Steps

1. Step 1

   In a large bowl, stir together the yogurt, olive oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate at least 30 minutes, or up to overnight.

   30 min

   • 2 lb boneless skinless chicken thighs
   • 1/2 cup whole-milk Greek yogurt
   • 3 tbsp olive oil
   • 3 tbsp lemon juice
   • 4 cloves garlic
   • 1 tbsp dried oregano
   • 1 1/2 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the oven to 425°F. If you are using wooden skewers, put 8 of them in water to soak.

   425°F

3. Step 3

   In a 9x13-inch baking dish, toss the potato wedges with the olive oil, lemon juice, chicken broth, smashed garlic, oregano, salt and pepper. Spread into an even layer.

   10 min

   • 2 lb Yukon Gold potatoes
   • 1/4 cup olive oil
   • 1/4 cup lemon juice
   • 1/2 cup chicken broth
   • 3 cloves garlic
   • 2 tsp dried oregano
   • 1 tsp salt
   • 1/2 tsp black pepper
4. Step 4

   Roast the potatoes for 45 minutes, turning them once halfway through, until the liquid has mostly cooked away and the edges are golden. Keep them warm while you cook the chicken.

   45 min, hands-off · 425°F

5. Step 5

   Meanwhile, make the tzatziki: squeeze the grated cucumber firmly in your hands or a clean towel to get rid of as much water as you can. Stir it into the yogurt with the garlic, lemon juice, olive oil, dill and salt. Refrigerate until serving.

   10 min

   • 1 1/2 cups whole-milk Greek yogurt
   • 1 English cucumber
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1 tbsp olive oil
   • 2 tbsp fresh dill
   • 1/2 tsp salt
6. Step 6

   Thread the marinated chicken onto 8 skewers, leaving a little space between pieces so they char rather than steam. Set them on a foil-lined rimmed baking sheet, preferably on a wire rack.

   10 min

7. Step 7

   Take the potatoes out and switch the oven to broil on high. Set the baking sheet about 6 inches below the broiler and broil the skewers 6 to 8 minutes, until the tops are charred in spots. Turn them over and broil 5 to 7 minutes more, until charred and cooked through (165°F at the center).

   14 min

8. Step 8

   Wrap the pitas in foil and put them in the still-hot oven for 3 to 4 minutes to warm. Let the skewers rest 5 minutes.

   5 min, hands-off

   • 4 pieces pita breads
9. Step 9

   Pile the skewers, potatoes and warm pita onto plates or one big platter. Add a bowl of tzatziki, the lemon wedges, and the sliced red onion and tomato wedges if using.

   5 min

   • 1 lemon
   • 1/2 red onion
   • 2 tomatoes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026