Greens Galore

Grilled Chicken Souvlaki Salad

with double-duty, doubly delicious marinade

SOUND BITE

For the men who roll their eyes while declaring “Salad is NOT a meal!”—I present to you this filling, flavorful, fully loaded salad masterpiece for manly appetites. The herby, garlicky souvlaki marinade not only results in the tastiest, juiciest chicken, but also doubles as a delicious dressing to take this meal to the flavor max.

Baking vs. Grilling the Chicken

The name souvlaki comes from the Greek word souvla, meaning “skewer.” Early versions of skewered meat date back to ancient Greece—because even way back then, people knew that food on sticks is way more fun.

In this recipe, I grill the marinated chicken for that signature smoky char, but if you don’t have a grill—or it’s buried under three feet of snow—baking the chicken skewers in your oven will work just fine, with a little broiling action at the end for extra color.

Here’s what to do:

Preheat your oven to 400°F and line a baking sheet with parchment paper or brush it lightly with oil. 

Arrange the skewers in a single layer and bake them for 18–20 minutes, turning them at the halfway mark. 

Then, for that golden, slightly charred finish, crank the broiler to high for 1–2 minutes—but keep an eye on the skewers. We want roasted souvlaki, not charcoal-crusted chicken.

One more tip: If you’re using bamboo skewers instead of metal, soak them in water for at least 30 minutes before baking. Otherwise, they’ll burn faster than marshmallows on a campfire.

However you cook it, this chicken is juicy, lemony, garlicky and full of Greek flavor. It’s like a trip to the Mediterranean, no plane ticket required.