dinner · indian
Greek Chicken Souvlaki with Warm Naan & Cucumber Salad
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Instructions
1
Place a 10-inch heavy skillet or grill pan on the front burner over medium-high heat to preheat for 3 minutes.
2
While the pan warms, toss diced chicken pieces in a medium bowl with 0.5 tbsp olive oil, oregano, garlic powder, coriander, salt, and pepper.
3
Add 0.5 tbsp olive oil to the hot skillet, tilting to coat the cooking surface evenly.
4
Spread seasoned chicken bites in a single uncrowded layer across the hot skillet.
5
Sear undisturbed for 4 minutes until bottoms develop a deep golden-brown crust and release cleanly.
6
While chicken sears, dice cucumber and halve cherry tomatoes on a cutting board, placing them into a clean salad bowl.
7
Toss cucumber and tomatoes with remaining olive oil, half the lemon juice, crumbled feta, and fresh dill.
8
Flip chicken pieces with a spatula and cook 3 to 4 minutes until golden on all sides and cooked to 165 F.
9
Transfer cooked chicken bites to a warm plate and remove the skillet from the burner.
10
Warm garlic naan in a dry skillet over medium heat for 1 minute per side until soft and fragrant.
11
Plate warm garlic naan with seared chicken souvlaki bites, chilled cucumber-feta salad, a dollop of Greek yogurt, and fresh lemon wedges.
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