Barbecued souvlaki salad



20 min


8 to 10 servings

* PLUS Grilling Time: 7 minutes
Barbecued souvlaki salad

Roberto Caruso


  • 12 skewers , about 12-in. long
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 1/2 tsp dried oregano leaves
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 6 skinless, boneless chicken breasts
  • 3 hearts romaine lettuce , about 510 g or 1 large head romaine
  • 2 large ripe tomatoes
  • 1/2 English cucumber
  • 1/2 cup kalamata olives
  • 1/2 cup crumbled feta
  • 227-g container tzatziki , about 1 cup
  • 2 tbsp milk


  • If using wooden skewers, soak in water at least 15 minutes to avoid burning during grilling. Lightly oil grill and heat barbecue to medium. In a medium-size bowl, stir oil with garlic powder, oregano, basil, salt and pepper. Cut chicken into 1-inch (2.5-cm) pieces. Add to bowl and turn to coat, rubbing spices evenly over chicken. Thread onto skewers, leaving a little space between pieces. Grill with lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 to 10 minutes in total. Remove from grill.
  • Meanwhile, coarsely tear romaine into large pieces and arrange on a platter. Slice tomatoes into thin wedges. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Slice into n-inch (1-cm) pieces. Smash olives with flat edge of a large knife. Discard pits, then slice olives in half. Scatter all over lettuce, then crumble cheese overtop. In a small bowl, stir tzatziki with milk. Lay skewers on top of salad, then drizzle with about three-quarters of tzatziki dressing. Serve remainder as a dipping sauce.

Nutrition (per serving)

  • Calories
  • 190,
  • Protein
  • 22.4 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 8.7 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 581 mg.

Refreshingly cool greens are the perfect counterpart to hot, garlicky grilled chicken in this fuss-free Greek meal. A container of tzatziki makes a fabulous dressing.