Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

Greek chicken skewers with crispy lemon potatoes are an easy summer dinner for two, ready in 30 minutes plus marinating.

Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

A taste of a summer holiday on a Greek island that everyone will love.

Full summer menuQuick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

Prep time: 30 minutes, plus 15 minutes for marinating Serves: 2

Ingredients

• 350 g chicken breast or skinless, boneless chicken thighs
• 4 medium potatoes
• wooden or metal skewers (if using wooden skewers, soak them in water for 10 minutes so they do not burn)

For the chicken marinade

• 3 tbsp olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp salt
• pepper to taste

For the lemon potatoes

• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tsp oregano
• salt to taste

Method

1. Prepare the meat. Cut the chicken into evenly sized cubes, about 2 cm.
2. Mix the marinade. Combine the olive oil, lemon juice, crushed garlic, oregano, salt and pepper in a bowl.
3. Marinate the chicken. Add the chicken cubes, mix well and leave at room temperature for 15 minutes, or refrigerate for longer.
4. Prepare the potatoes. Peel the potatoes and cut them into thinner wedges or fries. Toss them in a bowl with the olive oil, juice of half a lemon, oregano and salt.
5. Cook the potatoes. Cook them in an air fryer at 200°C for about 18 to 20 minutes, shaking the basket once during cooking. Alternatively, bake them in a conventional or fan oven at 210°C for about 25 to 30 minutes until golden and crisp.
6. Prepare the skewers. Thread the marinated chicken cubes onto the skewers, about 4 to 5 pieces per skewer.
7. Cook the skewers. Heat a ridged grill pan or regular frying pan over medium-high heat. Cook the skewers for about 10 to 12 minutes, turning them every few minutes so that they brown evenly on all sides and develop good colour.
8. Serve. Serve the hot chicken skewers with the crispy lemon potatoes. Add a spoonful of tzatziki left over from Tuesday, if you have any, and a lemon wedge to squeeze over the meat.

Summer trick: How do you get the juiciest chicken without lighting a large grill?

The acid in the marinade—lemon juice—acts as a natural meat tenderiser. Marinate the chicken for at least 15 minutes, but no longer than 2 hours, as the acid will then begin to change the texture of the meat. Cook it in a very hot ridged grill pan or an air fryer at a high temperature. This creates a nicely browned crust outside while keeping the juices inside the meat.

More quick dinner ideas7 Quick Bell Pepper Dinners: Easy Recipes for the Whole Week

AI summary: Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes are an easy summer dinner for two. Chicken is marinated with olive oil, lemon, garlic, oregano, salt and pepper, then threaded onto skewers and cooked in a hot pan. Potatoes are seasoned with lemon, olive oil and oregano and cooked until crisp. The recipe fits 30 minute meals, with extra marinating time.

What Can You Cook with 5 Ingredients? 7 Quick Dinners for Every Day

When you open the fridge, check the pantry and spot that one onion hiding in the corner, the same question usually appears: what should I cook today? This weekly menu is made for exactly those moments. It focuses on 7 quick lunch or dinner ideas made with 5 basic ingredients, the kind many people already have at home or can easily buy without a long shopping list.

Quick weekly menu

What Can You Cook with 5 Ingredients? 7 Quick Lunch or Dinner Ideas

Seven easy meals for days when you do not feel like turning the kitchen into a full production, but still want something warm, homemade and satisfying. The idea is simple: 5 main ingredients, salt to taste, black pepper to taste and a little oil or fat for cooking.

This menu is not about showing off fancy ingredients. These are meals built around potatoes, rice, eggs, onions, beans, pasta, chicken and other everyday staples many people often already have at home. That is exactly why this theme works so well: it is practical, searchable and perfect for days when you do not know what to cook, but still want a proper lunch or dinner.

The same rule applies to all recipes: salt to taste, black pepper to taste and oil are not counted among the 5 main ingredients. That means you can season the food properly without turning dinner into kitchen math with a magnifying glass.

Weekly menu

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Monday
Potato Skillet with Eggs and Onion

Tuesday
Creamy Tuna Pasta

Wednesday
Fried Potatoes with Bacon

Thursday
Rice with Ground Meat and Carrots

Friday
Cheesy Egg Rice

Saturday
Bean and Tomato Skillet

Sunday
One-Pan Chicken and Potatoes

Monday

Potato Skillet with Eggs and Onion

Potatoes, eggs and onions are one of those simple home-cooking combinations that can save the day even when the fridge does not look very promising. This dish is easy, filling and especially good when you use boiled potatoes from the day before.

Time: 25 minutesServes 25 ingredients

Ingredients

• 500 g boiled potatoes
• 3 eggs
• 1 large onion
• 1 garlic clove
• parsley to taste
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Slice the boiled potatoes or cut them into larger cubes. If you have potatoes from the day before, even better, because they will brown more nicely in the pan and will not fall apart as quickly.

2

Peel the onion and cut it into thin slices. Finely chop the garlic. Heat a little oil in a large pan, add the onion and cook for a few minutes, until softened and lightly golden.

3

Add the sliced potatoes. Spread them across the pan and do not stir constantly. Let them sit for a few minutes so they develop a nice golden crust underneath, then turn them carefully.

4

Add the garlic, salt to taste and black pepper to taste. Stir and cook for one more minute, just until the garlic becomes fragrant. Do not let it burn, because burnt garlic turns bitter.

5

Beat the eggs in a small bowl and pour them over the potatoes. Lower the heat and stir gently, so the eggs coat the potatoes. Once the eggs are set, the dish is ready.

6

Finish with chopped parsley and serve immediately.

Tip: If you are using raw potatoes, cut them into smaller cubes and boil them for about 10 minutes first, then add them to the pan.

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Tuesday

Creamy Tuna Pasta

This is the kind of meal for the moment when you have a can of tuna in the cupboard, pasta in the drawer and only one thought in your head: make it quick. Creamy tuna pasta is ready almost as fast as the pasta cooks.

Time: 20 minutesServes 25 ingredients

Ingredients

• 200 g pasta
• 1 can tuna
• 1 small onion
• 120 ml cooking cream
• parsley to taste
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Bring a large pot of water to a boil for the pasta. Once boiling, add salt and then the pasta. Cook according to the package instructions, ideally until al dente, so it does not overcook later in the sauce.

2

Meanwhile, finely chop the onion. Heat a little oil in a pan, add the onion and cook over medium heat until translucent.

3

Drain the tuna. If it is packed in oil, you can use a little of that oil for extra flavor. Add the tuna to the onion and break it up slightly with a fork.

4

Pour in the cooking cream, then add salt to taste and black pepper to taste. Let the sauce warm through for a few minutes until it comes together. If it is too thick, add a few spoonfuls of pasta cooking water.

5

Drain the cooked pasta, but save a little of the cooking water. Add the pasta to the pan with the sauce and mix well so the sauce coats the pasta.

6

Finish with chopped parsley. If you want a silkier sauce, add another spoonful or two of pasta water and toss everything together briefly.

Tip: If you do not have cooking cream, you can use sour cream. Just add it over lower heat so it does not split.

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Wednesday

Fried Potatoes with Bacon

Fried potatoes are a home-cooking classic, and bacon gives them that extra push that turns the dish from a side into a meal. It is not fancy, not modern and not complicated. But it is good.

Time: 25 minutesServes 25 ingredients

Ingredients

• 500 g boiled potatoes
• 100 g bacon
• 1 large onion
• 1 egg
• 2 tablespoons sour cream
• salt to taste
• black pepper to taste
• a little oil if needed

Method

1

Slice the boiled potatoes. If the potatoes are cold, they will be easier to slice, which makes this recipe perfect for leftover potatoes from the day before.

2

Cut the bacon into small pieces. Peel the onion and cut it into thin slices. In a large pan, cook the bacon first, until it releases its fat and becomes lightly crispy.

3

Add the onion to the bacon. Cook for a few minutes until softened. If there is not enough fat in the pan, add just a little oil.

4

Add the sliced potatoes. Spread them across the pan and cook until nicely browned underneath. Then turn them carefully and season with salt to taste and black pepper to taste.

5

Beat the egg and pour it over the potatoes. Stir over low heat until the egg combines with the potatoes and bacon. Do not cook it too long, so the egg does not become dry.

6

Serve with a spoonful of sour cream. It adds freshness and balances the bacon and fried potatoes nicely.

Tip: If you want crispier potatoes, do not stir them constantly while cooking. Potatoes need a little peace and quiet.

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Thursday

Rice with Ground Meat and Carrots

This is one of those dishes that looks simple, but lands exactly where a quick meal should. Rice, ground meat, carrots, onion and garlic. Not much philosophy, but enough flavor to keep the plate from feeling like a Thursday punishment.

Time: 30 minutesServes 25 ingredients

Ingredients

• 150 g rice
• 250 g ground meat
• 2 carrots
• 1 onion
• 1 garlic clove
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Rinse the rice under running water to remove excess starch. Then cook it in lightly salted water according to the package instructions. Once cooked, drain it and set it aside.

2

Finely chop the onion and garlic. Peel the carrots and either grate them or cut them into very small cubes. The smaller they are, the faster they will soften.

3

Heat a little oil in a large pan. Add the onion and cook until softened. Then add the ground meat and break it up with a wooden spoon as it cooks.

4

When the meat changes color and starts to brown lightly, add the carrots and garlic. Season with salt to taste and black pepper to taste. Cook for a few minutes, until the carrots soften.

5

Add the cooked rice and mix everything well. If the dish seems too dry, add a few spoonfuls of water and stir for another minute or two over medium heat.

6

Taste and adjust the seasoning if needed. Serve immediately, or save it for the next day, because it reheats well.

Tip: If you have soy sauce at home, you can use it instead of part of the salt. In that case, add salt carefully.

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Friday

Cheesy Egg Rice

Cheesy egg rice is for moments when you want something creamy, but do not feel like opening an entire cooking workshop. Rice, eggs, cheese, onion and butter make a quick meal that feels almost like risotto, only with less stress.

Time: 25 minutesServes 25 ingredients

Ingredients

• 150 g rice
• 2 eggs
• 70 g grated cheese
• 1 small onion
• 1 tablespoon butter
• salt to taste
• black pepper to taste

Method

1

Cook the rice in lightly salted water. Do not overcook it, because it will be mixed again in the pan later. Once cooked, drain it.

2

Finely chop the onion. Melt the butter in a pan, add the onion and cook slowly until softened. Keep the heat medium or slightly lower.

3

Add the cooked rice and mix well, so the rice is coated with the butter and onion. If the rice is very dry, add 2 to 3 tablespoons of water.

4

Beat the eggs in a small bowl. Lower the heat and slowly pour the eggs into the rice. Stir constantly so the eggs spread evenly and the dish becomes creamy.

5

Add the grated cheese, salt to taste and black pepper to taste. Stir for another minute, until the cheese melts and blends into the rice.

6

Serve immediately while the rice is still soft and creamy. If it sits too long, it will thicken, so loosen it with a spoonful of hot water if needed.

Tip: Use a cheese that melts well. Gouda, Edam, cheddar or leftover cheese from the fridge all work nicely.

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Saturday

Bean and Tomato Skillet

Canned beans are the quiet hero of the pantry, waiting for someone to finally take them seriously. With tomatoes, onion, garlic and cheese, they turn into a simple skillet meal that is quick, filling and homey.

Time: 20 minutesServes 25 ingredients

Ingredients

• 1 large can beans
• 250 g canned tomatoes or tomato sauce
• 1 onion
• 1 garlic clove
• 70 g cheese
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Drain the canned beans and rinse them quickly under running water. This removes some of the canning liquid and gives the dish a cleaner flavor.

2

Finely chop the onion and garlic. Heat a little oil in a pan, add the onion and cook until softened and lightly golden.

3

Add the garlic and cook for only about half a minute, just until fragrant. Then add the canned tomatoes or tomato sauce. If using whole canned tomatoes, crush them a little with a spoon.

4

Season the sauce with salt to taste and black pepper to taste. Cook for about 5 minutes, until it thickens slightly and loses the raw tomato taste.

5

Add the beans, stir and cook for another 5 to 7 minutes. If the sauce becomes too thick, add a little water.

6

Sprinkle grated cheese over the top. Cover the pan for a minute or two, until the cheese melts. Serve as a meal on its own or with a piece of bread.

Tip: If you want a spicier version, add a pinch of chili or paprika if you have it at home.

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Sunday

One-Pan Chicken and Potatoes

Sunday lunch or dinner does not always need three pots, two cutting boards and a small kitchen crisis. One-pan chicken and potatoes is simple, homemade and satisfying enough to feel like a proper meal.

Time: 35 minutesServes 25 ingredients

Ingredients

• 350 g chicken meat
• 500 g potatoes
• 1 large onion
• 1 garlic clove
• 2 tablespoons sour cream
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Peel the potatoes and cut them into smaller cubes. Since they are cooked in a pan, the pieces should not be too large. Smaller pieces mean faster cooking.

2

Cut the chicken into strips or smaller pieces. Season with salt to taste and black pepper to taste. Slice the onion and finely chop the garlic.

3

Heat a little oil in a large pan. Add the potatoes and cook for about 10 minutes. Stir occasionally so they brown on several sides. If they start sticking, add a spoonful of water and cover the pan for a minute.

4

Add the onion and chicken. Cook everything over medium heat until the chicken is cooked through and the potatoes are tender. This usually takes another 12 to 15 minutes, depending on the size of the pieces.

5

Add the garlic and stir. Cook for only one more minute, just until fragrant. If you add it too early, it can burn, so it should go into the pan near the end.

6

Remove the pan from the heat and stir in the sour cream. It adds juiciness and a lightly creamy finish. Adjust the seasoning if needed and serve immediately.

Tip: If you want the potatoes to cook faster, boil them for 5 minutes before adding them to the pan.

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Why this menu works

Because it does not require a perfect fridge, special ingredients or cooking confidence worthy of a TV show. Every meal is built around simple staples many people often already have at home: potatoes, rice, pasta, eggs, onions, beans, tuna, cheese and chicken.

That means less overthinking, fewer last-minute grocery runs and a much better chance that lunch or dinner actually gets cooked. And honestly, with quick meals, that is already half the victory.

Frequently asked questions

Do oil, salt and black pepper count as part of the 5 ingredients?

No. In these recipes, oil, salt to taste and black pepper to taste are basic cooking additions, so they are not counted among the 5 main ingredients.

Can I swap the ingredients?

Yes. Tuna can become chicken, ground meat can be replaced with beans, and you can use whatever cheese you already have at home. The point of this menu is to work with what is already in your kitchen.

Are these meals suitable for beginners?

Yes. The methods are written in more detail, so the recipes are suitable even for someone who does not have much cooking experience yet.

Can I prepare these meals ahead of time?

Some of them, yes. Rice with ground meat, bean and tomato skillet, and one-pan chicken and potatoes reheat well. Pasta and egg-based dishes are best freshly made.

Potato Strudel (Krompiruša) – Original Version with Dough

Back in 2015, I shared my first krompiruša recipe – a simple, rustic potato strudel rolled in thin dough, baked until golden and irresistibly fragrant.

It quickly became one of the most popular recipes on Blaž kuha, gathering tens of thousands of views and a loyal following.
Recently, to celebrate its anniversary, I created a lighter gluten-free version with rice paper → Gluten-Free Potato Spiral Pie.
Still, nothing quite replaces the nostalgic charm of this original – soft potato filling, sweet onion, creamy sour cream, all wrapped in thin dough and brushed to perfection while baking.

Serves: 4
Time: ~50 min
Oven: 185 °C / 365 °F

Ingredients

Filling

• 1 kg potatoes, peeled and coarsely grated (about 2.2 lb)

• 2 large onions (≈ 2× 180–200 g), coarsely chopped

• 250 g sour cream (about 1 cup)

• 1½ tsp fine salt

• ⅓ tsp coarsely ground tri-color pepper (or black pepper)

• ¼ tsp freshly grated nutmeg

Dough & baking

• 500 g fresh rolled strudel/phyllo dough (6 sheets)

• 100 ml neutral oil (about 7 tbsp)

• 100 ml cold water (for brushing mix)

Instructions

1. Prep potatoes. Peel, rinse and coarsely grate the potatoes.

2. Make the filling. Add sour cream, chopped onions, salt, pepper and nutmeg. Mix well.

3. Fill & roll. Lay one sheet of dough on the work surface. Spoon 1/6 of the filling over it and spread evenly. Roll up into a log. Repeat with all 6 sheets.

4. Pan. Grease a baking pan with a little oil. Arrange the logs side by side.

5. Brush. Mix the remaining oil with 100 ml cold water. Brush the logs generously.

6. Bake. Bake at 185 °C / 365 °F for ~40 min. During baking, brush the logs twice more with the oil-water mix.

7. Serve. Rest briefly, slice, and enjoy warm.

💡 Tip: For extra flavor, sprinkle grated cheese over the filling before rolling.
And if you’d like a lighter twist, try my gluten-free rice paper krompiruša – equally crispy, just different in texture