For the Grilled Chicken Souvlaki
1 In a large bowl, combine the chicken, vinegar, olive oil, mustard, garlic, oregano, salt and pepper. Toss well to combine, cover and refrigerate 2 hours to overnight.
2 Preheat your Traeger Grill to 450F. If using bamboo skewers, soak them in water for 15 to 20 minutes.
3 Thread the marinated chicken pieces onto individual skewers.
4 Place the chicken souvlaki to the lowest grates of the grill and cook, undisturbed, until grill marks form, around 8 minutes. Flip and cook the other side of the chicken souvlaki until grill marks form and the thickest part of the chicken registers between 165 and 180F. Note: if using chicken breast, cook until the chicken reaches 160F.
5 Transfer the grilled chicken souvlaki to a platter and serve with the Tzaziki, Greek Salad and Home Fries.
For the Tzaziki:
7 Coarsely grate the cucumbers over a paper towel or cheesecloth. Squeeze out as much of the moisture from the cucumbers as possible and add them to a mixing bowl along with the yogurt, vinegar, olive oil, oregano, garlic, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine, taste for seasoning and adjust with salt, pepper or vinegar as desired. Cover and refrigerate for at least 30 minutes before serving. Leftovers can be refrigerated for up to 5 days.
For the Greek Village Salad:
9 In a bowl, combine the tomatoes, cucumbers, bell pepper, onion, and oregano leaves. Drizzle with olive oil and lemon juice and season to taste with salt and pepper. Toss everything to coat, taste for seasoning and adjust with salt, pepper or lemon juice, as desired.
10 Add the olives and cap ers and top with the feta cheese. Drizzle a small amount of olive oil over top of the feta and lightly season with a pinch of dry oregano.
For the Home Fries:
12 Add the ¼ cup of olive oil to a large non-stick skillet and heat over medium heat until the oil reaches approximately 365F. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms begin to turn golden brown, around 6 minutes. Carefully toss the potatoes and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Drain the oil and transfer the potatoes to a large bowl. Immediately season with a big pinch of salt and toss to coat. Set aside, uncovered, in a warm spot or oven to keep warm until serving.
