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Dinner This Week

Dinner This Week: Chicken Souvlaki

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.
By Published July 23, 2021

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.

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Dinner 1: Grilled Chicken Souvlaki and Parsley-Cucumber Salad

Game Plan: Start by making the tzatziki sauce and brining the chicken for the souvlaki (steps 1 and 2). While the chicken brines, prep the remaining ingredients for both dishes. Grill the chicken. While the pita is warming (step 6), toss the 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

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

Game Plan: Prep the ingredients for both dishes. Cook the pasta, then toss the salad right before serving.

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

Dinner 3: Poached Salmon and Orzo Pilaf

Game Plan: Prep the ingredients for the salmon and prepare the pan (step 1). Sauté the aromatics for the orzo and toast the orzo. Once the liquids have been added to the orzo, start the salmon. As the salmon poaches (step 2), finish the orzo. Put a lid on the orzo to keep it warm while finishing the salmon (steps 3 and 4).

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.

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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.