Spiced Chicken Souvlaki with Tahini-Yogurt Sauce & Roasted Potato Wedges
Souvlaki, a dish of skewered or shaved meat often served in pita bread, is a delicious Greek favorite. Our chicken souvlaki gets extra flavor from za’atar, a complex Middle Eastern blend of herbaceous and warming spices. On the side, we’re roasting hearty potato wedges and making a sauce with yogurt, lemon juice, mint and tahini (a thick paste made from ground sesame seeds). Tahini is a popular ingredient in many Mediterranean dishes, and in our yogurt sauce, it brings the perfect nutty depth to complement the zesty chicken.
This recipe contains chicken (thighs, boneless, skinless), bread (pita), greek yogurt (plain), garlic (fresh), lemons, potatoes (russet), lettuce (romaine), onions (red), mint (fresh), tahini, za'atar, olive oil, salt, black pepper
Prep time: 10 min
Cook time: 30 min
- 12 whole boneless skinless chicken thighs
- 4 slice(s) pocketless pitas
- 1/2 cup(s) greek yogurt
- 3 clove(s) garlic cloves
- 1 whole lemon
- 1 lb. russet potatoes
- 1 whole romaine heart
- 1 whole red onion
- 1 whole mint, bunch
- 2 tbsp. tahini
- 2 tbsp. za'atar
- 1 ds. olive oil
- 1 ds. salt
- 1 ds. pepper
- 1. PREPARE THE INGREDIENTS:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.
- 2. ROAST THE POTATOES:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- 3. MAKE THE TAHINI-YOGURT SAUCE:
While the potatoes roast, in a medium bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of all 4 lemon wedges; season with salt and pepper to taste.
- 4. COOK THE CHICKEN:
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
- 5. COOK THE GARLIC & ONION:
While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until browned and softened. Remove from heat and season with salt and pepper to taste.
- 6. TOAST THE PITAS & SERVE:
While the garlic and onion cook, carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven and transfer to a serving dish. Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken and cooked garlic and onion between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with the remaining mint. Enjoy!