Greek Chicken Souvlaki Bowls with Tzatziki
These bowls feature juicy marinated chicken skewers grilled to perfection, fluffy rice or quinoa, crisp Mediterranean veggies, and creamy homemade tzatziki sauce. It’s a balanced meal that combines protein, fresh vegetables, and zesty Greek flavors all in one bowl.
Prep time: 20 minutes
Marinating time: 30 minutes – 2 hours
Cook time: 20 minutes
Total time: About 1 hour
Ingredients
For the Chicken Souvlaki
1 ½ lbs (700 g) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
2 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
For the Tzatziki
1 cup Greek yogurt
½ cucumber, grated and squeezed to remove water
2 garlic cloves, finely minced
1 tbsp fresh dill, chopped (or 1 tsp dried)
Juice of ½ lemon
1 tbsp olive oil
Salt and pepper, to taste
For the Bowls
2 cups cooked basmati rice, brown rice, or quinoa
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives
½ cup crumbled feta cheese
Fresh parsley or dill, for garnish
Instructions
1. Marinate the Chicken
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken pieces, coat well, and marinate for at least 30 minutes (up to 2 hours in fridge).
2. Make the Tzatziki
In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper.
Mix until creamy and chill until ready to use.
3. Cook the Chicken
Thread chicken onto skewers (if using wooden skewers, soak them in water for 20 minutes).
Grill on medium-high heat for 10–12 minutes, turning occasionally until cooked through.
Alternatively, pan-sear in a skillet or bake at 400°F (200°C) for 20 minutes.
4. Assemble the Bowls
Divide rice or quinoa among 4 bowls.
Top with chicken souvlaki, cherry tomatoes, cucumber, red onion, olives, and feta.
Drizzle generously with tzatziki and garnish with fresh herbs.
Notes & Tips
Make ahead: Marinate chicken overnight for even more flavor.
Low-carb option: Use cauliflower rice instead of regular rice.
Extra flavor: Add a drizzle of Greek olive oil or sprinkle sumac on top before serving.
Meal prep: Store components separately and assemble when ready to eat.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes – thighs stay juicier and are more flavorful when grilled.
Q: Can I make this vegetarian?
Swap chicken with grilled halloumi, chickpeas, or tofu souvlaki.
Q: What else can I serve with this?
Warm pita bread or roasted potatoes pair beautifully.
Nutritional Information
Calories: 520
Protein: 42 g
Carbohydrates: 45 g
Fiber: 4 g
Fat: 18 g
Saturated Fat: 6 g