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Herb-Marinated Chicken Skewers with Mediterranean Salad Recipe

Herb-Marinated Chicken Skewers with Mediterranean Salad recipe


This is a yummy chicken dish on sticks with a fresh salad and a creamy sauce. You cook the chicken until it's just right. The salad has crunchy lettuce, juicy tomatoes, and tasty cheese. The sauce is cool and creamy.


1 lb chicken breasts, boneless skinless
1/2 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1 English cucumber
5 cloves garlic
1 pint grape tomatoes
1/3 cup Kalamata olives, pitted
1 lemon
1 head romaine lettuce
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt to taste
Black pepper to taste


Peel and mince 4 cloves of garlic. Zest and juice the lemon.
In a bowl, combine minced garlic, half of the lemon juice, olive oil, vinegar, oregano, thyme, rosemary, salt, and pepper to create the marinade.
Cut the chicken into cubes and place in a separate bowl. Pour the marinade over the chicken, ensuring each piece is coated. Let it marinate for 15 minutes.
While the chicken marinates, prepare the tzatziki sauce. Grate half of the cucumber and squeeze out excess liquid. Mince the remaining clove of garlic. Mix cucumber, garlic, remaining lemon juice, yogurt, and a pinch of salt in a bowl. Set aside.
Preheat a grill pan or outdoor grill over medium-high heat.
Thread the marinated chicken onto skewers.
Place the skewers on the grill and cook for about 10 minutes, turning occasionally, until the chicken is cooked through.
For the salad, chop the romaine lettuce into 1-inch strips and add to a large bowl. Slice the remaining cucumber and halve the grape tomatoes. Add to the bowl along with the olives and feta cheese.
Drizzle the salad with a bit of olive oil, the remaining lemon zest, and a splash of red wine vinegar. Toss to combine.
Serve the chicken skewers with the Mediterranean salad and a dollop of tzatziki sauce.

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