Skip to main content

Get instant access to everything. 2-Week Free Trial

Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.

Get Free Access ▸
Volume 108

Dinner This Week: Chicken Souvlaki

By Keith Dresser Published

This week’s menus include Grilled Chicken Souvlaki, Angel Hair Pasta with Kalamata Olive and Basil Sauce, and Poached Salmon with Herb and Caper Vinaigrette for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Grilled Chicken Souvlaki and Parsley-Cucumber Salad

For moist, flavorful Grilled Chicken Souvlaki, we quickly brine chunks of chicken breast before tossing them in a bold mixture of lemon, olive oil, herbs, and honey. To prevent the chicken pieces on the ends of the skewers from overcooking, we protect them by threading pepper and onion pieces onto the ends. Our Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts is a crisp, refreshing accompaniment to the grilled sandwiches. Pomegranate molasses and pomegranate seeds give it a bright, tart flavor, while chopped walnuts and feta cheese lend richness. 

Printable Shopping Lists:  Grilled Chicken Souvlaki and Parsley-Cucumber Salad

Equipment Review Skewers

We got grilling with six different sets to find the best of the bunch.

Dinner 2: Angel Hair Pasta with Kalamata Olive Sauce and Arugula Salad

Angel Hair Pasta with Kalamata Olive and Basil Sauce pairs perfectly al dente noodles with a bold, pesto-like sauce thinned with a generous amount of pasta cooking water. We top the pasta with basil and pine nuts to add flavor and contrasting textures. To eliminate excess moisture in Orange and Radish Salad with Arugula, we drain the oranges before tossing them with the greens. Lime juice forms the base of the dressing, but lemon juice or white wine vinegar will work equally well. Arugula provides a peppery bite.

Printable Shopping Lists: Angel Hair Pasta with Kalamata Olive Sauce and Arugula Salad

Equipment Review Food Processors

How much do you need to spend to get a machine that makes light work of chopping, slicing, shredding, and mixing?

Dinner 3: Poached Salmon and Orzo Pilaf

Our Poached Salmon with Herb and Caper Vinaigrette features tender fish accented by the delicate flavor of the poaching liquid. Using less poaching liquid allows us to cut back on the vegetables and aromatics in the broth, saving preparation time. Cooking the fillets directly on lemon slices prevents the bottom sides from overcooking. For Toasted Orzo with Peas and Parmesan, we brown the pasta to add complexity before cooking it risotto-style. Stirring in finely grated Parmesan at the end makes the pilaf creamy, and a pinch of nutmeg accentuates the nuttiness of the cheese.

Printable Shopping ListsPoached Salmon with Herb and Caper Vinaigrette and Toasted Orzo


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.