Name: Mediterranean Chicken Souvlaki Skewers with Cow’s Milk Tzatziki and Greek Salad (Feta-Free)
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3.3 lbs (about 1.5 kg) boneless, skinless chicken breasts, cut into 1.5-inch cubes; 1 large red onion, peeled and cut into 1.5-inch chunks; 2 pints cherry tomatoes; 1/2 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 2 tbsp red wine vinegar; 5 garlic cloves, finely minced; 2 tbsp dried oregano; 2 tsp kosher salt, divided; 2 tsp freshly ground black pepper, divided; 1 large English cucumber, grated and excess water squeezed out; 2 cups plain cow’s milk Greek yogurt; 2 tbsp fresh dill, finely chopped; 1 tbsp fresh mint, finely chopped; 2 tbsp lemon juice (for tzatziki); 1 tbsp olive oil (for tzatziki); 1/2 tsp salt (for tzatziki); 2 large seedless cucumbers, sliced into half-moons; 2 cups grape or cherry tomatoes, halved; 1 small red onion, thinly sliced; 1 large green bell pepper, chopped; 1/2 cup kalamata olives, pitted and halved; 3 tbsp extra-virgin olive oil (for salad); 2 tbsp red wine vinegar (for salad); 1 tsp dried oregano (for salad); 1/2 tsp salt (for salad); 10 large pita breads

Mediterranean Chicken Souvlaki Skewers with Cow’s Milk Tzatziki and Greek Salad (Feta-Free)

miradu

These vibrant Mediterranean Chicken Souvlaki Skewers capture the best of Greek-inspired grilling with a California summer twist! Marinated chicken breast is threaded with sweet cherry tomatoes and red onion, then sizzled on a Blackstone griddle for irresistible char and juicy tenderness. The flavors are bright, herbal, and savory, showcasing lemon, oregano, and garlic. A creamy, cow’s milk tzatziki and a crisp, feta-free Greek salad complete the spread—perfect for easy entertaining or a weeknight feast. Every bite is juicy, fresh, and utterly satisfying, with a balance of smoky, tangy, and cool elements.

Ingredients

Instructions

In a large bowl, whisk together 1/2 cup olive oil, 3 tbsp lemon juice, 2 tbsp red wine vinegar, minced garlic, 2 tbsp dried oregano, 1.5 tsp salt, and 1.5 tsp black pepper.
Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 20 minutes (or up to 2 hours for maximum flavor).
While chicken marinates, soak wooden skewers in water (if using). Prep onion and tomatoes for skewering.
Make the tzatziki: In a bowl, combine grated cucumber (squeezed dry), Greek yogurt, dill, mint, 2 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp salt. Mix well and refrigerate.
Assemble skewers: Thread marinated chicken, red onion chunks, and cherry tomatoes onto skewers, alternating pieces for color and flavor.
Preheat Blackstone griddle (or grill) over medium-high heat. Lightly oil the surface.
Add skewers. Cook 8–10 minutes, turning every 2–3 minutes, until chicken is browned and cooked through (internal temp 165°F), and veggies are charred at the edges.
While skewers cook, toss together sliced cucumbers, halved tomatoes, sliced onion, bell pepper, and olives in a bowl. Drizzle with 3 tbsp olive oil, 2 tbsp vinegar, 1 tsp oregano, and 1/2 tsp salt. Mix to combine.
Warm pita breads on the griddle for 1–2 minutes per side, until soft and pliable.
Serve: Place skewers on a platter alongside warm pita, a bowl of tzatziki, and the vibrant Greek salad.