This Greek Salad is bursting with flavour and my new favourite dinner recipe! It’s also high in protein as i’ve added greek style chicken skewers as well as some my Homemade Tzatziki Sauce to bring the dish together. It’s perfect for sharing and definitely one to try!
Greek Salad Ingredients
My Greek salad is made up of a mix of colourful veggies because we also eat with our eyes! I used plum tomatoes, cucumbers, radishes and red onion. I quartered the cucumber slices and halved my tomatoes and seasoned them with freshly chopped garlic, a bunch of finely chopped dill and coriander, salt, pepper, lemon juice and a glug of extra virgin olive oil. Mix that altogether and then add to a large serving dish. I then sliced my radishes and red onion thinly and added those too.
Chicken Skewers Marinade
You ideally want to marinate the chicken overnight for maximum flavour, however if you’re stuck for time then 2-3 hours will do. My marinade is super zesty and flavourful and you’ll need the following for it:
- A quarter cup of extra virgin olive oil
- 2 tablespoons of garlic powder
- 1 tablespoon of cumin powder
- half a teaspoon of turmeric
- 1 teaspoon of cayenne
- 2 teaspoons of pink himalayan salt
- 2 teaspoons of parsely
- 1 teaspoon of sumac
- 1 teaspoon of onion powder
- 1 teaspoon of dried oregano
Video Tutorial
Greek Salad
Ingredients
Chicken Skewers marinade
- 2 chicken breasts cubed
- ¼ cup extra virgin olive oil
- 2 tablespoons garlic powder
- 1 tablespoon cumin powder
- ½ teaspoon turmeric
- 1 teaspoon cayenne
- 2 teaspoons pink himalayan salt
- 2 teaspoons parsely
- 1 teaspoon sumac
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Salad ingredients
- 1 punnet plum tomatoes
- ½ cucumber
- 5 radishes
- 1 medium red onion
- 4 cloves of fresh garlic
- salt and pepper to taste
- 1 tablespoon olive oil
- handful of finely chopped dill
- handful of finely chopped coriander
Tztaziki
- ½ cucumber
- 200 g Greek yogurt
- 1 handful of mint leaves
- 1 handful of dill
- Juice of half a lemon
- 3 cloves of garlic
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to garnish
Coriander Butter for skewers
- 4 tablespoons of butter
- couple of stems of coriander
Instructions
- Begin my marinating the cubed chicken breasts in the olive oil and spices. Mix well and place in the fridge to marinate (ideally overnight but 1-2 hours will do!)
- I quartered the cucumber slices and halved my tomatoes and seasoned them with the freshly chopped garlic, a bunch of finely chopped dill and coriander, salt, pepper, lemon juice and a glug of extra virgin olive oil. Mix that altogether and then add to a large serving dish. I then sliced my radishes and red onion thinly and added those too.
- Make the Tzatziki: Roughly chop your herbs and set them aside. In a large bowl, add your yogurt, herbs and lemon juice. Grate your cucumber and squeeze out the excess moisture by picking up the grated cucumber and squeezing it with your hands over a bowl. Add this into the yogurt mixture along with the garlic. Season with salt and pepper and then proceed to mix well.
- Once the chicken has marinated, place onto metal skewers. If you're using wooden skewers make sure to soak them in water for 10 minutes to prevent them from burning. Pop in the oven for 30 minutes at 180℃, making sure to turn them halfway.
- Whilst the chicken is baking, roughly chop the coriander and melt 2 tablespoons of butter in the microwave. mix this together and once the chicken is cooked, brush this herby butter on them whilst still hot! Add the skewers to your platter and enjoy!
