Greek-Style Grilled Chicken Souvlaki with Lemony Roasted Potatoes & Cucumber–Radish Salad
A weeknight take on Greek souvlaki flavors: juicy grilled chicken, a crisp cucumber–radish salad, and golden lemony potatoes that feel special without being fussy.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast (1 lb) — $5.49 sale (reg $6.99) 1 lb $5.49
- English Cucumber (1 ct) — $1.99 1 cucumber $1.99
- Green Top Red Radishes (1 bunch) — $1.89 1 bunch $1.89
- Kroger® Russet Potatoes (5 lb bag) — $2.99 about 1 lb (2 medium) from bag $2.99
- Jumbo Yellow Onions (1 lb) — $1.49 about 1/2 lb (1 medium) $1.49
- Parsley (1 ct) — $1.69 1/2 bunch $1.69
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 x 750 ml $7.97 sale (reg $12.99)
Instructions
- Prep: Pat dry 1 lb Simple Truth® chicken breast ($5.49 sale) and cut into 1-inch chunks (or keep whole if you prefer). Peel and cut about 1 lb russet potatoes (from 5 lb bag $2.99) into 1-inch wedges. Thin-slice 1/2 a medium jumbo yellow onion (from $1.49/lb). Slice 1 English cucumber ($1.99). Thin-slice 1 bunch radishes ($1.89). Chop 1/2 bunch parsley ($1.69).
- Marinate chicken: In a bowl, toss the 1 lb chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp dried oregano (pantry), 2 cloves garlic minced (or 1 tsp minced garlic, pantry), 1 tsp kosher salt and black pepper. Let sit 10 minutes while you start potatoes.
- Oven (starch): Heat oven to 450°F. Toss the 1 lb potato wedges with 1.5 tbsp olive oil, 1/2 tsp salt, pepper, and the sliced onion. Spread on a sheet pan and roast 25–30 minutes, flipping once, until browned and tender. Finish with 1 tbsp lemon juice and a pinch more oregano.
- Grill (protein): Preheat grill to medium-high. Thread chicken onto skewers (or grill as chunks in a grill basket). Grill 3–4 minutes per side (about 8–10 minutes total) until cooked through (165°F). Rest 3 minutes.
- Stove (quick salad): In a bowl, combine sliced cucumber, sliced radishes, and chopped parsley. Dress with 1.5 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and black pepper. Optional: add a pinch of dried mint (pantry).
- Serve: Plate grilled chicken skewers with lemon-oregano potatoes and the crunchy cucumber–radish salad. Spoon any potato pan juices over the chicken.
Cook time: 40 minutes
Estimated cost: $12–16
Health notes: Approx. 650–800 calories per serving (depends on potato and oil). Protein-forward; add extra salad or swap half the potatoes for more veg to lighten.
Drink pairing: Wine: Sauvignon Blanc (zesty, herb-friendly) or Pinot Noir (light, juicy red that won’t bully the lemon/oregano).
Wine picks:
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) $7.97 sale (reg $12.99) 1 x 750 ml
- Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 sale (reg $18.99) 1 x 750 ml
Why it works: For Greek-Style Grilled Chicken Souvlaki with lemony roasted potatoes and a cucumber–radish salad, the key is matching *high citrus + herbs + grill char*. - **Sauvignon Blanc** is the cleanest lock: bright acidity mirrors the lemon, its herbal/green notes (often gooseberry, citrus zest, cut grass) echo oregano and the salad, and the crisp finish keeps the palate refreshed after potatoes. - **Pinot Noir** is the best red option: light body and low-to-moderate tannin won’t fight the lemon. Its red-fruit lift and subtle earthiness play nicely with grill char and any garlic/oregano. For 2 people, one 750 ml bottle is perfect; choose the second bottle only if you want a red option on the table as well.