Greek·non-vegetarian·medium

Kotosouvla with Lemon Oregano Potatoes

Name: Kotosouvla with Lemon Oregano Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600g boneless skinless chicken thighs; 2 large lemons; 80ml extra virgin olive oil; 3 tbsp dried oregano; 4 garlic cloves, minced; 2 tsp sea salt; 1 tsp freshly ground black pepper; 4 large potatoes, peeled and cut into wedges; 120ml water or chicken broth; 3 tbsp fresh parsley, chopped; 4 pita bread, for serving; 100g feta cheese, crumbled; 60g baby arugula; 1 small red onion, thinly sliced

Imagine skewers of golden, charred chicken, marinated in a bath of tangy lemon, fragrant oregano, and robust olive oil, sizzling over hot coals or a grill pan until the edges crisp and the inside stays impossibly juicy. That's kotosouvla—Greece's rustic, soul-warming street food that you can bring home. Nestled beside these tender morsels are wedges of potato roasted until they're crackly on the outside and fluffy within, infused with the same sunny citrus-herb magic. As you bite into a piece of chicken, you'll taste the bright acidity cutting through the richness, and the earthy oregano transporting you straight to a taverna in the Cyclades. This dish is all about the beautiful simplicity of Greek ingredients, letting each one sing without fuss. You'll feel the Mediterranean breeze and hear the clinking of glasses as family and friends gather around, sharing stories and tearing off pieces of warm pita. It's a meal that asks you to slow down, enjoy the moment, and savor every last drop of herby, lemony goodness. Serve with a crumbling of tangy feta and a handful of peppery arugula to complete the experience.

55 min(prep 25 + cook 30)

4 servings

580 kcal

Ingredients

boneless skinless chicken thighs600g
large lemons2
extra virgin olive oil80ml
dried oregano3 tbsp
garlic cloves, minced4
sea salt2 tsp
freshly ground black pepper1 tsp
large potatoes, peeled and cut into wedges4
water or chicken broth120ml
fresh parsley, chopped3 tbsp
pita bread, for serving4
feta cheese, crumbled100g
baby arugula60g
red onion, thinly sliced1 small

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large bowl, whisk together the juice of 1 lemon, 60ml olive oil, 2 tbsp dried oregano, minced garlic, 1 tsp salt, and ½ tsp pepper. Cut the chicken thighs into 3-4 cm chunks and toss them in this marinade. Cover and refrigerate for at least 1 hour (ideally 4 hours) so the flavors really penetrate.
2
Meanwhile, preheat your oven to 200°C (400°F). In a roasting pan, toss the potato wedges with 2 tbsp olive oil, the remaining 1 tbsp oregano, 1 tsp salt, and ½ tsp pepper. Pour in the water or broth—this will create steam that keeps the potatoes tender inside while they crisp up. Roast for 25-30 minutes, turning halfway, until golden and fork-tender.
3
While the potatoes roast, soak wooden skewers in water for 15 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, pressing them together snugly but not too tightly.
4
Grill the skewers over medium-high heat (or on a stovetop grill pan) for about 10-12 minutes, turning every 3-4 minutes, until the chicken is beautifully charred and cooked through. Squeeze the remaining lemon juice over the hot skewers as they come off the grill.
5
To serve, place a warm pita on each plate, top with a handful of arugula and a few slices of red onion. Lay two skewers on top, pile on the lemon oregano potatoes, and finish with a generous sprinkle of crumbled feta and fresh parsley. Eat immediately, pulling the chicken off the skewers with your hands—it's the only way.

#greek #grilled-chicken #mediterranean #skewers

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