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Za'atar Chicken Souvlaki
with Tahini-Yogurt Sauce & Roasted Potatoes
50 MIN
4 Servings
From the Test Kitchen
Tonight’s recipe takes us to Greece, where tender cuts of meat are often grilled and served with pita bread and a refreshing yogurt-based sauce—a dish known as souvlaki. For our version of the classic street food, we’re seasoning chicken with za’atar, an herbaceous blend that typically includes thyme, sumac and oregano. We’re also mixing tahini (or sesame seed paste) into our yogurt sauce, lending it rich, nutty flavor.
Get Cooking-
NutritionPER SERVING
-
Calories610 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 4 Pocketless Pitas
- ½ cup Plain Greek Yogurt
- 3 cloves Garlic
- 2 Russet Potatoes
- 1 Lemon
- 1 Red Onion
- 1 Romaine Heart
- 1 bunch Mint
- 2 Tbsps Tahini
- 1 Tbsp Za'atar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel and mince the garlic. Peel and thinly slice the onion. Cut off and discard the root end of the romaine; thinly slice the leaves.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the tahini-yogurt sauce:
While the potatoes roast, in a bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of 3 lemon wedges. Season with salt and pepper to taste. Transfer to a serving dish.
4
Cook the chicken:
Once the potatoes have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat and top with the juice of the remaining lemon wedge. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside in a warm place.
5
Cook the onion:
While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until lightly browned and softened. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
While the onion cooks, carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven and transfer to a serving dish. Thinly slice the cooked chicken. Divide the romaine, sliced chicken and cooked onion between the warmed pitas. Drizzle with olive oil and season with salt and pepper. Garnish with the remaining mint (tearing just before adding). Transfer the roasted potatoes to a serving dish. Serve the finished pitas with the potatoes and tahini-yogurt sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel and mince the garlic. Peel and thinly slice the onion. Cut off and discard the root end of the romaine; thinly slice the leaves.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the tahini-yogurt sauce:
While the potatoes roast, in a bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of 3 lemon wedges. Season with salt and pepper to taste. Transfer to a serving dish.
4
Cook the chicken:
Once the potatoes have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat and top with the juice of the remaining lemon wedge. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside in a warm place.
5
Cook the onion:
While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until lightly browned and softened. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
While the onion cooks, carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven and transfer to a serving dish. Thinly slice the cooked chicken. Divide the romaine, sliced chicken and cooked onion between the warmed pitas. Drizzle with olive oil and season with salt and pepper. Garnish with the remaining mint (tearing just before adding). Transfer the roasted potatoes to a serving dish. Serve the finished pitas with the potatoes and tahini-yogurt sauce on the side. Enjoy!
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