Greek Chicken Souvlaki Skewers with Roasted Potatoes and Tzatziki

Bring the vibrant flavors of a Greek taverna to your dinner table with these homemade chicken souvlaki skewers. Marinated in oregano and lemon zest, the chicken is threaded with sweet onion wedges and roasted until golden and tender. Alongside, you’ll find crispy lemony roasted potatoes, a crunchy Greek salad topped with grilled halloumi cheese and warm pita wedges for scooping up every bit of creamy tzatziki.

This complete meal is perfect for a weeknight adventure or a casual weekend gathering. The combination of juicy meat, tangy cheese and cool cucumber-yogurt sauce hits all the right notes. Plus, it’s all made on a single sheet pan (plus a quick pan-fry for the halloumi), making cleanup a breeze. Let’s dive in!

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 piece Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Soak wooden skewers in a shallow dish of water to prevent burning. Wash and dry produce.
2. Cut tomatoes into ½-inch wedges. Halve cucumbers lengthwise, then slice crosswise into ½-inch half-moons. Halve, peel and thinly slice half the red onion; cut remaining onion into 1-inch wedges. Halve, core and thinly slice bell pepper into strips. Cut potatoes into ½-inch wedges. Zest and quarter lemon. Halve grilling cheese diagonally.
3. In a large bowl, combine tomatoes, cucumbers, sliced onion, bell pepper, olives, Greek vinaigrette, salt and pepper. Toss to coat; set aside.
4. On one side of a baking sheet, toss potato wedges with a drizzle of oil, half the Fry Seasoning, half the oregano, salt and pepper. (For 4 servings, spread potatoes across entire sheet and roast on top rack for 20-25 minutes.) Roast on top rack for 12 minutes.
5. Meanwhile, pat chicken dry and cut into 1-inch cubes. In a second large bowl, combine chicken, onion wedges, 2 tbsp olive oil, lemon zest, remaining Fry Seasoning, remaining oregano, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Thread chicken and onion wedges onto skewers, alternating.
6. After 12 minutes, remove sheet from oven. (For 4, leave potatoes roasting; arrange skewers on a second baking sheet and roast on middle rack.) Arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.
7. While skewers roast, heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Transfer to a plate.
8. Wrap pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds. Cut each pita into 6 triangles.
9. Once chicken and potatoes are done, squeeze juice from half the lemon over potatoes and toss. Top Greek salad with grilled cheese. Serve skewers, potatoes, salad, pita wedges, tzatziki and remaining lemon wedges family style.

Recipe Tips

FAQ

Can I use regular yogurt instead of dairy-free tzatziki?

Yes, you can substitute with regular tzatziki or Greek yogurt mixed with cucumber and garlic.

What can I use instead of grilling cheese?

Halloumi is ideal, but you can substitute with firm paneer or extra-firm tofu (pressed and pan-fried).

Can I grill the skewers instead of roasting?

Absolutely! Preheat a grill to medium-high and cook skewers for 10-12 minutes, turning occasionally, until chicken is cooked through.