Greek Dinner with Chicken Souvlaki and Turnip Salad

4 servings

45 minutes

Greek dinner with chicken souvlaki and turnip salad is the embodiment of Mediterranean cuisine, combining simplicity and refined taste. Souvlaki is a traditional Greek way of cooking meat on skewers, and the marinade with lemon and oregano gives the chicken a fresh aroma and warmth of sunshine. The baked chicken turns out juicy and tender, while the fresh turnip and radish salad adds a crunchy texture and light spiciness. Feta, Kalamata olives, and pomegranate seeds add Greek accents, making the dish harmonious. It's an ideal option for both friendly gatherings and family dinners, reminiscent of hot Greek evenings by the sea. The ease of preparation and richness of flavor make this recipe a favorite for Mediterranean cuisine enthusiasts.

Energy value per serving

• Calories: 596
• Proteins: 55.6g
• Fats: 32.7g
• Carbohydrates: 17.1g

Ingredients

• Chicken fillet: 800 g
• Oregano: 1 tsp
• Turnip: 1 pc
• Radish with tops: 1 bunch
• Arugula: 30 g
• Flower honey: 1 tsp
• Natural yoghurt: 120 g
• Sweet red onion: 1 head
• Dijon mustard: 1 tsp
• Feta cheese: 100 g
• Kalamata olives: 100 g
• Olive oil: 4 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Lemon: 0.5 pc
• Pomegranate seeds: 4 tbsp

Cooking steps

1. To prepare the marinade, mix lemon juice and olive oil in a sufficiently sized container with a lid, and add oregano, salt, and pepper. Set aside.

   Required ingredients:

   • Lemon: 0.5 piece
   • Olive oil: 4 tablespoons
   • Oregano: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Remove connective tissue from the chicken breast (if needed) and cut off the tendon. Cut the chicken into cubes about 2-3 cm in size. Place the chicken in the marinade and mix.

   Required ingredients:

   • Chicken fillet: 800 g

3. Tightly close the container with a lid and leave to marinate in the refrigerator for at least 2 hours, preferably overnight.

4. Preheat the oven to 190 degrees in the upper grill mode and bake the chicken for about 15-20 minutes on the top rack.

5. While the chicken is baking, prepare the salad.

6. Peel the turnip.

   Required ingredients:

   • Turnip: 1 piece

7. Press the olives with the side of a knife and remove the pit.

   Required ingredients:

   • Kalamata olives: 100 g

8. Cut the feta into cubes about 1 cm.

   Required ingredients:

   • Feta cheese: 100 g

9. Cut the green tops off the radishes and wash them well. Separate into leaves, removing the roots.

   Required ingredients:

   • Radish with tops: 1 bunch

10. Wash the radish, slice it thinly into rings. Cut the turnip in half and also chop it thinly.

    Required ingredients:

    • Turnip: 1 piece
    • Radish with tops: 1 bunch

11. Mix radish, turnip, greens, arugula and mix well.

    Required ingredients:

    • Arugula: 30 g

12. To prepare, mix yogurt, honey, and mustard in a glass jar. Seal tightly with a lid and shake well.

    Required ingredients:

    • Natural yoghurt: 120 g
    • Flower honey: 1 teaspoon
    • Dijon mustard: 1 teaspoon

13. Dress the salad just before serving so the greens don't get soggy and stay crisp.

14. Place the salad on a plate, topped with sliced red sweet onion rings, pomegranate seeds, Kalamata olives, and feta cheese.

    Required ingredients:

    • Sweet red onion: 1 head
    • Pomegranate seeds: 4 tablespoons

15. Add the chicken removed from the skewers and serve.

    Required ingredients:

    • Chicken fillet: 800 g