Chicken Souvlaki Kebabs with Tzatziki

Greece is only 15 days away. When this recipe came up as an option for Hello Fresh I thought it'd be a good idea to get me "in the mood" for Greece. I mean, you do have to prep for food don't you? 

The first thing that stood out is the Halloumi cheese. I've never had this cheese before and I gotta say, it's pretty good. Not a favorite, but if it was on my plate I'd eat it. It's a little salty and a little squeaky but overall, yummy.

The rest of the meal was delicious. I've had chicken souvlaki a number of times and I've made it a number of times. It never gets old. 

The one item that was weird to me in this meal were the potatoes. I never would put potatoes with this if I were making it myself. I made them. And I ate them, but it was just a little odd. 

The salad was delicious too. I sent the green bell pepper home with Janet this weekend as I knew it would not be making it into the salad. Why would I ruin a perfectly good salad with that little beast? No thank you. 

Bottom line: I'd order this again for sure.

Chicken Souvlaki Kebabs with Tzatziki
Recipe from Hello Fresh
Serves 2

• 1 c Green Olives
• 2 Mini Cucumber-
• 1 tablespoon Fry Seasoning
• 2 Tomatoes
• 1 Red Onion
• 12 ounce Chicken Cutlets
• Tzatziki
• 2 Pitas
• 6 oz Grilling Cheese (aka Halloumi)
• 3 ounce Greek Vinaigrette
• 16 ozPotatoes
• 1 tsp Dried Oregano
• 1 Lemon
• 1 green pepper

Adjust rack to top position and preheat oven to 425 degrees. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning). 

Zest and quarter lemon.

Make the salad: Cut tomatoes into 1⁄2-inch-thick wedges. Trim and halve cucumbers lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, peel, and thinly slice half the onion. Halve, core and thinly slice bell pepper into strips. In a large bowl, toss tomatoes, cucumbers, sliced onion, bell pepper, olives, dressing, salt, and pepper until combined. Set aside.

Halve grilling cheese diagonally.

Make Potatoes:

Cut potatoes into 1⁄2-inch-thick wedges. Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, half the oregano, salt, and pepper (you’ll use the rest of the Fry Seasoning and oregano later). Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Make the chicken:

Cut remaining onion into 1-inch-thick wedges.

Pat chicken dry with paper towels; cut into 1-inch cubes. In a second large bowl, combine chicken, onion wedges, 1-2 TBSP olive oil, lemon zest, remaining Fry Seasoning, remaining oregano, salt (we used 3⁄4 tsp), and pepper.

Carefully thread chicken and onion wedges onto skewers, alternating ingredients as you go

Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.

Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Turn off heat; transfer to a plate.

Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Cut each pita into six triangles.

Once chicken and potatoes are done roasting, squeeze juice from half the lemon over potatoes; toss to combine.

Top Greek salad with grilling cheese.

Serve chicken souvlaki kebabs, lemony roasted potatoes, Greek salad, pita wedges, tzatziki, and remaining lemon wedges family style.