Aegean Sunday Souvlaki Supper

1. FINAL MENU

• Name of the meal: Aegean Sunday Souvlaki Supper
• Cuisine type: Greek
• Serve time: 5:00 PM

This family-style Greek supper centers on quick-marinated chicken skewers grilled to order, surrounded by complementary elements that highlight the cuisine's bright lemon, oregano and olive oil profile: crisp, dressing-finished Horiatiki salad, cooling cucumber-dill tzatziki for dipping, and roast lemon-oregano potatoes that can rest while you finish the grill. The menu is tuned for five diners (two adults, three kids), easy to execute by one cook within the allotted window, and built to arrive on the table hot and textured at 5:00 PM.

• Chicken Souvlaki (Grilled Skewers) (Kotopoulo Souvlaki)
• Lemon-Oregano Roasted Potatoes (Patates Lemonates)
• Tzatziki (Cucumber-Yogurt Dip)
• Greek Village Salad (Horiatiki)
• Warm Pita (optional)
• Kid drink: Greek Lemon Sparkler (sparkling lemon-mint spritz)
• Adult beverage: 1 bottle Assyrtiko white wine

2. FULLY EXECUTABLE RECIPES

Chicken Souvlaki (Grilled Skewers)

Equipment

• Large cutting board
• Sharp chef's knife
• 10 wooden skewers (soaked 10 minutes)
• 2 mixing bowls (one large for marinade)
• 12" cast-iron grill pan or outdoor grill (if using oven, use broiler pan)
• Instant-read thermometer
• Tongs
• Measuring spoons and tablespoon
• Small sieve or fine grater (for lemon zest)

Ingredients (5 servings)

• Boneless, skinless chicken thighs — 2 lb (about 32 oz), trimmed and cut into 1½" pieces
• Olive oil — 3 tbsp
• Fresh lemon juice — 3 tbsp (approx. juice of 1½ lemons)
• Lemon zest — 1 tsp
• Garlic — 3 cloves, minced
• Dried oregano — 2 tsp
• Kosher salt — 2 tsp
• Black pepper — 1 tsp
• Wooden skewers — 10 (soaked in water 10 minutes before using)

Practical substitutions:

• Chicken breasts (boneless) — use 2 lb, cut into slightly smaller pieces if substituting; cook to same internal temp.
• If fresh lemons are unavailable, use 3 tbsp bottled lemon juice plus 1 tsp lemon zest substitute (1/4 tsp citric acid + extra oil).

Cooking / Baking

• Grill pan: medium-high heat (pan surface ~400–450°F). Internal doneness target for chicken pieces: 165°F.

• Total cook time: 55 minutes (20 minutes active prep/skewering + 20-minute passive marinade + 15 minutes grilling and brief rest)

Instructions

1. (Prep) Trim fat from chicken thighs and cut into 1½" cubes. Place pieces in a large mixing bowl. (10 minutes)
2. (Marinade) In a small bowl whisk olive oil, lemon juice, lemon zest, minced garlic, dried oregano, kosher salt and black pepper. Pour marinade over chicken, toss to coat. Cover bowl and let sit at room temperature for 20 minutes exactly (passive). Do not exceed marinade time in this schedule. (5 minutes active, 20 minutes passive)
3. While chicken marinates, soak wooden skewers 10 minutes if not already soaked. Thread chicken pieces onto skewers leaving a small gap between pieces so heat circulates — about 6–8 pieces per skewer depending on chunk size. (10 minutes)
4. Fifteen minutes before serve, heat a 12" cast-iron grill pan over medium-high until very hot (about 5 minutes). If using an outdoor grill, preheat to medium-high (about 450°F).
5. Brush the grill surface very lightly with a teaspoon of olive oil. Add skewers in a single layer (do not crowd). Grill 5–7 minutes per side, turning once, until edges are browned and an instant-read thermometer reads 165°F in the thickest piece. Work in batches if pan/grill does not fit all skewers; total grilling time for all skewers should be about 12–15 minutes. (15 minutes)
6. Transfer finished skewers to a plate, tent loosely with foil and rest 2–3 minutes (carryover will keep them moist). Serve immediately with tzatziki and lemon wedges.

Lemon-Oregano Roasted Potatoes (Patates Lemonates)

Not paleo: yukon gold.

Equipment

• 13"x9" rimmed baking sheet or 9"x13" roasting pan (or single large shallow roasting pan)
• Medium saucepan (if parboiling preferred — not required here)
• Measuring spoons
• Mixing bowl
• Oven thermometer (optional)

Ingredients (5 servings)

• Yukon Gold potatoes (or new potatoes) — 3 lb, scrubbed and quartered (aim for 1–1½" pieces)
• Olive oil — 3 tbsp
• Fresh lemon juice — 2 tbsp (approx. juice of 1 lemon)
• Lemon zest — zest of 1 lemon (about 1 tsp)
• Dried oregano — 2 tsp
• Garlic — 3 cloves, minced
• Kosher salt — 2 tsp
• Black pepper — 1/2 tsp

Practical substitutions:

• Use red potatoes if Yukon Gold unavailable; adjust roasting time if pieces are larger.

Cooking / Baking

• Oven: 425°F
• Total cook time: 1 hour (15 minutes prep + 45 minutes roast). These potatoes hold for 10–15 minutes after roasting.

Instructions

1. Preheat oven to 425°F with rack in middle. (Allow oven to reach temperature 10 minutes while you prep.) (2 minutes)
2. Quarter scrubbed potatoes to roughly uniform 1–1½" pieces. Put potatoes in a mixing bowl. (5 minutes)
3. Add olive oil, lemon juice, lemon zest, dried oregano, minced garlic, kosher salt and black pepper to bowl. Toss until evenly coated. (3 minutes)
4. Spread potatoes in a single layer on a rimmed baking sheet or roasting pan. Roast in preheated 425°F oven for 45 minutes, turning once at 22–25 minutes to brown evenly. Potatoes are done when fork-tender and edges golden. (45 minutes)
5. Remove potatoes from oven and tent lightly with foil. They may rest up to 15 minutes before serving; re-crisp by returning to a hot 425°F oven for 3–4 minutes if needed.

Tzatziki (Cucumber-Yogurt Dip)

Not dairy-free: yogurt.

Not paleo: yogurt.

Equipment

• Box grater or microplane
• Fine-mesh sieve or cheesecloth (for draining grated cucumber)
• Small mixing bowl
• Measuring spoons
• Rubber spatula

Ingredients (5 servings; makes about 2 cups)

• Greek yogurt (full-fat) — 16 oz (2 cups)
• Cucumber — 1 medium (about 8 oz), peeled and grated
• Garlic — 2 cloves, minced finely
• Olive oil — 2 tbsp
• Fresh lemon juice — 1 tbsp
• Fresh dill — 2 tbsp, finely chopped (or 2 tsp dried dill)
• Kosher salt — 1 tsp
• Black pepper — 1/4 tsp

Practical substitutions:

• If Greek yogurt not available, use plain whole-milk yogurt strained through cheesecloth 30–60 minutes to thicken.

Cooking / Baking

• Total cook time: 15 minutes (all active). Can be made earlier and chilled up to 2 hours before service in this plan.

Instructions

1. Grate the peeled cucumber on a box grater, then press grated cucumber in a sieve or wrap in a clean towel and squeeze to remove excess water until mostly dry. (5 minutes)
2. Combine Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, chopped dill, kosher salt and black pepper in a mixing bowl. Stir until smooth. (5 minutes)
3. Taste for seasoning and adjust salt if desired. Cover and chill in refrigerator until service; remove 5 minutes before serving to take chill off slightly. (5 minutes)

Greek Village Salad (Horiatiki)

Not dairy-free: feta.

Not paleo: feta.

Equipment

• Large salad bowl
• Chef's knife
• Measuring spoons
• Serving platter (optional)

Ingredients (5 servings)

• Tomatoes — 5 medium (ripe), cut into wedges
• Cucumber — 1 medium, peeled in strips and cut into large pieces
• Red onion — 1 medium, thinly sliced into rings
• Kalamata olives, pitted — 1/2 cup
• Feta cheese block — 8 oz (do not crumble; cut into 1" slabs or large cubes)
• Extra virgin olive oil — 3 tbsp
• Red wine vinegar — 1 tbsp
• Dried oregano — 1 tsp
• Kosher salt — 1 tsp
• Black pepper — 1/2 tsp

Practical substitutions:

• If Kalamata olives are not available, use pitted black olives, but flavor will be milder.

Cooking / Baking

• Total cook time: 15 minutes active (most time is knife work). Salad must be dressed and plated within a few minutes of service.

Instructions

1. Roughly cut tomatoes into wedges and place in a large bowl. Cut cucumber into large slices or half-moons. Add thinly sliced red onion. (8 minutes)
2. Add Kalamata olives to bowl. Gently place feta slabs or cubes on top of the salad when assembling. (2 minutes)
3. Just before serving (within ~5 minutes of serve time): whisk extra virgin olive oil, red wine vinegar, dried oregano, kosher salt and black pepper in a small bowl. Pour over salad and toss gently, or pour over and leave feta on top depending on presentation. Serve immediately. (2–3 minutes)

Warm Pita (optional)

Not gluten-free: pita.

Not paleo: pita.

Equipment

• Oven or toaster oven
• Baking sheet

Ingredients (optional)

• Store-bought pita rounds — 6 (for 5 people) ⁰

Cooking / Baking

• Oven: 350°F
• Total cook time: 8 minutes

Instructions

1. Preheat oven to 350°F. Place pita on a baking sheet in a single layer and warm 6–8 minutes until pliable and slightly toasted at edges. Wrap in a towel to keep warm and serve.

Kid drink: Greek Lemon Sparkler

Not paleo: sugar.

Equipment

• Pitcher or small mixing bowl
• Measuring spoons
• Spoon
• Glasses with ice

Ingredients (per child / totals for 3 kids)

• Sparkling water — 6 fl oz per child — total 18 fl oz
• Fresh lemon juice — 1 tbsp per child — total 3 tbsp
• Simple syrup (1:1 sugar/water) — 1 tbsp per child — total 3 tbsp (see below)
• Fresh mint sprigs — 2 sprigs per child — total 6 sprigs
• Ice — as needed

To make simple syrup (small batch)

• Granulated sugar — 3 tbsp
• Water — 3 tbsp

Practical substitutions:

• Use honey syrup (1:1 honey:water warm and mixed) if you prefer.

Cooking / Baking

• Total active time: 8 minutes (including making simple syrup). Chill sparkling water beforehand if possible.

Instructions

1. (Simple syrup) Combine 3 tbsp sugar and 3 tbsp water in a small saucepan. Warm briefly while stirring until sugar dissolves. Cool 5 minutes. (5 minutes; can be done ahead within this plan)
2. For each child's glass: add 1 tbsp lemon juice and 1 tbsp simple syrup, fill with ice and pour 6 fl oz chilled sparkling water over. Garnish with 2 mint sprigs each (slap mint between hands first to release aroma). Serve immediately. (3 minutes)

Adult beverage: Assyrtiko white wine

Not no pork, no alcohol: assyrtiko.

Equipment

• Wine glasses
• Wine opener
• Small ice bucket (optional) and ice

Ingredients

• Assyrtiko white wine (Greek) — 1 bottle (750 ml)

Cooking / Baking

• No cook. Chill bottle 30–60 minutes before serving if it's at room temperature; otherwise place in ice bucket 10 minutes before service.

Instructions

1. Chill 30–60 minutes before service or place in ice bucket 10 minutes before. Open and serve in white wine glasses at 5:00 PM.

3. LINEAR TIMELINE (3:45 PM–5:00 PM)

• 3:45 PM: (Lemon-Oregano Roasted Potatoes) Preheat oven to 425°F. Quarter 3 lb potatoes and toss in a bowl with 3 tbsp olive oil, 2 tbsp lemon juice, lemon zest, 2 tsp dried oregano, 3 minced garlic cloves, 2 tsp kosher salt and 1/2 tsp black pepper. Spread on rimmed sheet. (Start of first active work)
• 4:00 PM: (Lemon-Oregano Roasted Potatoes) Put potatoes in the 425°F oven; set timer for 22 minutes. (Potatoes roasting; oven time frees hands)
• 4:05 PM: (Chicken Souvlaki) Trim and cut 2 lb chicken thighs into 1½" pieces on cutting board. Place in large bowl. Mix 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 2 tsp dried oregano, 2 tsp kosher salt and 1 tsp black pepper; pour over chicken and toss to coat. Cover and let marinate at room temperature for 20 minutes. (Active prep; marinade passive)
• 4:10 PM: (General / Tzatziki prep) Grate and drain cucumber for tzatziki; mince 2 garlic cloves and chop 2 tbsp dill. Make tzatziki: mix 16 oz Greek yogurt, drained cucumber, 2 cloves garlic, 2 tbsp olive oil, 1 tbsp lemon juice, dill, 1 tsp salt and 1/4 tsp pepper. Cover and place in fridge. (Tzatziki completed)
• 4:20 PM: (Potatoes) Toss potatoes in oven (timer at ~12 minutes remaining) to brown evenly; continue roasting. (Hands used briefly)
• 4:25 PM: (Chicken Souvlaki) Thread marinated chicken onto soaked wooden skewers (10 skewers). Finish skewering by 4:25 PM so marinade completes. (Skewering done)
• 4:30 PM: (Greek Salad) Prep salad vegetables: cut 5 tomatoes into wedges, peel/cut 1 cucumber into large pieces, thinly slice 1 red onion. Put vegetables uncovered in large bowl and set aside in fridge (undressed). Measure feta, olives and dressing ingredients and set near workstation. (Vegetables prepped but NOT dressed)
• 4:37 PM: (Potatoes) At 22–25 minutes mark, flip/toss potatoes in oven to continue even roasting. (Brief active)
• 4:45 PM: (Lemon-Oregano Roasted Potatoes) Remove potatoes from oven at 45 minutes total roast time; tent lightly with foil and set to rest on counter (they can hold 10–15 minutes). (Potatoes finished; frees oven)
• 4:45 PM: (Chicken Souvlaki) Heat a 12" cast-iron grill pan over medium-high heat until very hot (about 3–5 minutes); lightly oil pan. Place skewers on hot pan/grill at 4:45 PM. (Start grilling; finish-to-order)
• 4:50 PM: (Chicken Souvlaki) Turn skewers once (after ~5 minutes); check any early batch with instant-read thermometer; continue grilling remaining batches as needed. (Ongoing grill)
• 4:50 PM: (Greek Salad) Whisk 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper in small bowl and have ready at station. (Dressing prepped)
• 4:55 PM: (Chicken Souvlaki) Remove all skewers as they reach 165°F internal temp (~12–15 minutes total grilling); tent for 2–3 minutes. (Finish-to-order)
• 4:56 PM: (Greek Salad) Dress the prepped salad with the whisked dressing and toss gently; place feta slabs and olives on top or mix gently. (Finish-to-order; must be served immediately)
• 4:56 PM: (Warm Pita - optional) If using, place pita on baking sheet and warm in oven at 350°F for 6–8 minutes; wrap in towel to keep warm. (Optional)
• 4:58 PM: (Plating / Tzatziki) Spoon tzatziki into a serving bowl; transfer rested potatoes to serving platter and give a quick squeeze of lemon if desired. Arrange skewers on platter or plates. (Final plating)
• 5:00 PM: (Service) Serve all dishes and drinks at the table. Adult wine opened and poured; kid lemon sparklers assembled and handed out. Dinner service begins exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Lemons — 5 lemons ⁺
• Garlic — 8 cloves ⁺
• Cucumbers — 2 medium ⁺
• Tomatoes — 5 medium
• Red onion — 1 medium
• Fresh dill — 2 tbsp (about 1 small bunch)
• Fresh mint — 6 sprigs
• Yukon Gold potatoes — 3 lb

Meat / Seafood

• Boneless, skinless chicken thighs — 2 lb

Dairy

• Greek yogurt (full-fat) — 16 oz (1 pint)
• Feta cheese block — 8 oz

Dry Goods / Pantry

• Extra virgin olive oil — 11 tbsp total ⁺
• Kosher salt — 6 tsp (2 tbsp) ⁺
• Black pepper — 2 1/4 tsp ⁺
• Dried oregano — 5 tsp ⁺
• Red wine vinegar — 1 tbsp
• Granulated sugar — 3 tbsp
• Wooden skewers — 10
• Kalamata olives, pitted — 1/2 cup
• Store-bought pita rounds — 6 ⁰

Drinks

• Sparkling water — 1 L (for kid sparkler)
• Assyrtiko white wine — 1 bottle (750 ml)

(Note: Ingredients marked with ⁺ are used in multiple components; items marked ⁰ are only for the optional component.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed dried red pepper, extra lemon wedges, extra olive oil for finishing. Adults may add heat at table—shared base is mild.
• Global substitutions: chicken breasts may replace thighs with same total weight (2 lb); dried dill (2 tsp) can replace fresh dill if fresh unavailable (use under "Practical substitutions" in recipes).
• Child-safety notes: keep children away from the hot grill pan and oven. Soaked wooden skewers with pointed ends should be handled by the cook only; remove exposed sharp tips before serving to kids or slide chicken off skewers onto plates for children.
• Timeline risk(s): the tightest execution window is 4:45–5:00 PM, when grilling the finished skewers and dressing the Horiatiki must both happen. If grilling takes longer (crowded pan or uneven heat) the salad will sit undressed and risk being rushed. Also, working in batches on the grill increases the grilling total time.
• Mitigation mindset: mise en place completely before the potatoes go in (cut tomatoes, peel cucumber, measure oils/vinegars, soak skewers). Preheat the grill pan until very hot so each batch cooks faster and develop good sear. If pan/grill is small, pre-slice skewers onto two pans and keep the later batch near the stove to start immediately. Keep dressing pre-mixed but do not pour on salad until final 3–5 minutes. Have serving bowls and utensils ready and warmed plates near the stove.
• Latest safe start time: You can start as late as 3:45 PM for a 5:00 PM serve.