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  • Prep
    15 min
  • Total
    31 min + marinating time
  • Servings

Chicken Souvlaki Salad with Feta


  • 4 chicken thighs, deboned
  • 2 chicken breasts
  • 250 ml (1 cup) Israeli couscous
  • 500 ml (2 cups) cherry tomatoes, cut in half
  • 3 Lebanese cucumbers, sliced
  • 1 L (4 cups) freshly washed watercress (or arugula, romaine, etc.)
  • 200 g Saputo Feta cheese

For the marinade

  • 1 garlic clove, minced
  • 10 ml (2 tsp.) dried oregano
  • 5 ml (1 tsp.) paprika
  • The zest and juice from half a lemon
  • 60 ml (1/4 cup) olive oil

For garnish

  • Tzatziki 
  • Toasted pita bread
  • Lemon wedges
  • Olive oil
  • Fresh oregano


  1. Preheat and oil the BBQ.
  2. In a bowl, combine all the ingredients for the marinade. Add the chicken and let marinate up to 4 hours.
  3. Cook the couscous according to package instructions. Let cool and drizzle with olive oil.
  4. Cook the chicken on the BBQ over medium-low heat, approximately 8 minutes each side (or according to desired doneness).
  5. Slice the grilled chicken and serve over a bed of couscous and greens, with cherry tomatoes, cucumbers, and Saputo Feta cheese. Garnish with tzatziki, lemon wedges, toasted pita bread, and extra-virgin olive oil.