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.
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.
- 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.
- Chicken breast 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.
- Turnip: 1 piece
7
Press the olives with the side of a knife and remove the pit.
- Kalamata olives: 100 g
8
Cut the feta into cubes about 1 cm.
- Feta cheese: 100 g
9
Cut the green tops off the radishes and wash them well. Separate into leaves, removing the roots.
- Radish with tops: 1 bunch
10
Wash the radish, slice it thinly into rings. Cut the turnip in half and also chop it thinly.
- Turnip: 1 piece
- Radish with tops: 1 bunch
11
Mix radish, turnip, greens, arugula and mix well.
- Rocket (arugula): 30 g
12
To prepare, mix yogurt, honey, and mustard in a glass jar. Seal tightly with a lid and shake well.
- Plain (natural) yoghurt: 120 g
- Wildflower 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.
- Sweet red onion: 1 head
- Pomegranate seeds (arils): 4 tablespoons
15
Add the chicken removed from the skewers and serve.
- Chicken breast fillet: 800 g