Greek Chicken Souvlaki with Lemon Potatoes

Ingredients

• 10 oz boneless chicken thigh, cubed
• 12 oz potatoes, wedged
• 1 lemon
• 1 garlic clove, grated
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1/2 cucumber, sliced
• 1 tomato, wedged
• 1/4 red onion, sliced
• 1/3 cup tzatziki
• Salt and black pepper

Steps

1. Heat oven to 425F and toss potatoes with half the oil, lemon zest, half the lemon juice, oregano, salt and pepper; roast until tender.
2. Thread chicken onto skewers and coat with garlic, remaining oil, oregano, salt and pepper.
3. Grill or sear skewers, turning often, until browned and 165F in the center.
4. Rest chicken for 3 minutes and squeeze over remaining lemon juice.
5. Arrange potatoes with cucumber, tomato and onion.
6. Serve skewers with the vegetables and tzatziki.

Allergen note: Contains dairy if serving with tzatziki.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.