Greek Chicken Souvlaki Bowls with Yogurt Dill Sauce
These bowls combine marinated grilled chicken skewers with fluffy grains, crisp vegetables, and a creamy yogurt-dill sauce. It’s a balanced meal that’s light yet satisfying, perfect for meal prep or a fresh weeknight dinner.
Prep time: 20 minutes
Marinating: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 5 minutes
Ingredients
For the Chicken Souvlaki
1 ½ lbs boneless, skinless chicken breast (or thighs), cut into 1-inch cubes
3 tbsp olive oil
3 tbsp lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1 tsp paprika
Salt and black pepper, to taste
Wooden skewers
For the Yogurt Dill Sauce
1 cup plain Greek yogurt
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 small garlic clove, finely grated or minced
1 tbsp olive oil
Salt and pepper, to taste
For the Bowls
2 cups cooked couscous, rice, or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives
½ cup crumbled feta cheese
Fresh parsley or dill, for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken cubes and toss to coat.
Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
Step 2: Prepare the Yogurt Dill Sauce
In a small bowl, mix Greek yogurt, dill, lemon juice, garlic, olive oil, salt, and pepper.
Stir until smooth. Chill until ready to use.
Step 3: Cook the Chicken
Thread marinated chicken onto skewers.
Grill over medium-high heat (or cook in a grill pan/skillet) for 10–12 minutes, turning occasionally, until chicken is golden brown and cooked through (internal temp 165°F / 74°C).
Step 4: Assemble the Bowls
Divide couscous/rice/quinoa into 4 bowls.
Add tomatoes, cucumber, onion, olives, and feta around the base.
Place chicken skewers on top.
Drizzle with yogurt dill sauce.
Garnish with fresh parsley or dill.
Notes & Tips
Meal prep friendly: Keep components separate and assemble before eating to keep fresh.
Extra flavor: Add roasted bell peppers or grilled zucchini for a veggie boost.
Shortcut: Skip skewers and just saute chicken pieces in a pan.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: What grain works best?
Couscous is classic, but rice or quinoa also work great. For low-carb, use cauliflower rice.
Q: How long will leftovers last?
Cooked chicken lasts 3–4 days in the fridge. Yogurt sauce keeps for 2–3 days.
Nutritional Information
Calories: ~440
Protein: 38g
Carbs: 28g
Fat: 19g
Fiber: 4g
Calcium: 180mg