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Smoky souvlaki platter with tzatziki potato salad
- Janine Ratcliffe
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Serves 6
Easy
Prep: 15 mins
Cook: 10 mins
plus marinating
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The addition of smoked sea salt gives these skewers a little taste of the flames, even if you’re not barbecuing.
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Try our smoky souvlaki platter with tzatziki potato salad, then check out our pork gyros, chicken souvlaki, halloumi souvlaki and more Greek recipes. Serve with our homemade tzatziki for a flavoursome dip.
Souvlaki evokes holiday memories of sizzling chicken cooked over charcoal. Make the potato salad ahead and chill until you need it.
Smoky souvlaki platter with tzatziki potato salad recipe
Ingredients
Nutrition
-
4 chicken breasts
cut into chunks
-
1 garlic clove
crushed
-
2 lemons
juiced, plus extra slices for the skewers
-
1 tsp smoked salt
-
1 tsp dried oregano
-
1 tbsp olive oil
TZATZIKI POTATO SALAD
-
500g baby new potatoes
-
½ lemon
juiced
-
½ garlic clove
crushed
-
100g greek yogurt
-
2 mini cucumbers
finely diced
-
handful of chopped dill
plus extra to serve
Nutrition: per serving
- kcal227
- fat6g
- saturates1g
- carbs13g
- sugars2g
- fibre2g
- protein29g
- salt5.9g
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Method
-
step 1
Put the chicken in a bowl with the garlic, lemon juice, smoked salt, oregano, oil and 2 tsp of salt. Leave at room temperature for 30 mins-1 hr.
-
step 2
To make the salad, boil the potatoes in salted water until tender then drain really well. Cool then mix with the rest of the ingredients. Sprinkle over some more dill to finish.
-
step 3
Thread the chicken pieces onto 6 long skewers with a few slices of lemon in between. Heat a large griddle to hot then cook, turning, for 8-10 mins until coloured and cooked through. Scatter with the extra dill and serve with the potato salad.
More great Greek recipes
Authors
Janine RatcliffeFood director
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