Skip to main content

chicken souvlaki skewers with tzatziki sauce and a greek village salad


Chicken Souvlaki Skewers with Tzatziki Sauce and a Greek Village Salad

While actively looking for ways to use up both garden tomatoes and cucumbers, I came across these recipes from my files.  Way back, before Covid, when you could go out for a cooking class, I took a fresh Mediterranean flavors class at Sur La Table in San Francisco.  I've made these recipes several times, they make a fairly simple and tasty summer dinner, just hope that the power doesn't go out with no warning on the hottest night of the year when you're in the middle of putting dinner on the table, like it happened to us last Friday night.  Skewers are better made on the grill and I prefer using metal skewers as you don't have to worry about soaking them, they can also be used again and again.  I also got into my preserved lemons, chopped one up and put it in the chicken marinade, that's optional but a great idea if you have them on hand.  When the heat wave is over and I can turn on my oven, I'm going to bake and share the recipe for a polenta olive oil cake that is a perfect dessert for this Mediterranean meal.

Ingredients and Recipes for Chicken Souvlaki Skewers with Tzatziki Sauce
makes 3-4 servings

for the chicken souvlaki marinade:
3 garlic cloves, finely minced
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon aged sherry vinegar
1 tablespoon chopped fresh oregano 
1 tablespoon finely chopped preserved lemon, optional but good
1 teaspoon chopped fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, trimmed and cut into 2 inch pieces
Metal skewers

Add all the marinade ingredients to a medium size bowl and whisk to combine.  
Add the chicken and toss to cover in marinade.
Cover and transfer to the refrigerator to marinate for at least 30 minutes or up to 2 hours.
Meanwhile make the tzatziki sauce and the greek village salad.
When ready to grill, remove the chicken from marinade and thread the pieces on the metal skewers.
Preheat the grill to medium high heat and grill skewers until grill marked and cooked through, about 7-8 minutes, turn the skewers as they cook.
Transfer the skewers to a platter, serving with the tzatziki sauce and the greek village salad.

for the tzatziki sauce:
1/4 English cucumber
1/4 teaspoon sea salt, plus additional
1 cup whole milk greek style yogurt
1 small garlic clove, minced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
1 tablespoon minced fresh dill
1 tablespoon finely chopped fresh mint
freshly ground black pepper

Peel and grate the cucumber, place in a sieve and toss with the salt, wait about 10 minutes then press with the back of a wooden spoon to expel any liquid.
Transfer the drained cucumber to a small bowl and add the remaining ingredients, stir to combine.
Taste and season salt and pepper, cover and refrigerate until needed.
Note: optional idea,  stir in cubes of feta.

for the greek village salad:
1 red bell pepper, cored, seeded and chopped
1 English cucumber, diced
1 medium shallot, finely chopped
1/4 cup finely chopped flat leaf parsley
2 tablespoons finely chopped mint
2 cups sliced romaine
2 cloves of garlic, minced
1 teaspoon dijon mustard
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 teaspoons ground sumac, plus more for sprinkling
Sea salt and freshly ground black pepper, to taste
1 cup halved and quartered small tomatoes
2 pieces of pita bread, toasted and torn into bite size pieces
1/2 cup crumbled feta cheese 
1/4 cup pitted, sliced Kalamata olives

In a large salad bowl, combine the bell pepper, cucumber, shallots, herbs and romaine.
In a small bowl whisk to combine the garlic, mustard, lemon juice, olive oil, sumac, salt and pepper.
Pour the dressing over the salad ingredients and mix together.
Toss in the chopped tomatoes, pita bread, feta and olives., sprinkle with additional sumac.
Serve with the skewers and tzatziki sauce.


Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed our

My Favorite Apple Cake from Dorie Greenspan

  My Favorite Apple Cake Apple 🍎 🍏  cake for dinner?  That would be a yes and thank you very much from me, but I would love a slice anytime, definitely with a scoop of vanilla ice cream on top.  Especially when the skies are a somber gray and the air is full of ash.  Too unhealthy to walk or play outside but cool enough, no bright sunshine in my California day, to turn on my oven and bake a cake. WE need apple cake.  I recently had a good size harvest from my apple trees.  I gave away several bags of apples to friends and of course left myself a few healthy bowls of apples in the kitchen.  But, now it's time to get serious about a few annual baking projects that I enjoy.  Apple cake along with apple pie are both on top of my pre-fall to do list.  I've been making just the pie fillings bagged up for the freezer but the apple cake is to be sliced and enjoyed today, amen. I made a few changes to this original recipe from Dorie Greenspan's Around My French Table so I'll s