Greek Chicken Souvlaki Bowls with Creamy Feta Sauce
This Greek Chicken Souvlaki Bowl is a vibrant, healthy, and flavorful meal perfect for lunch or dinner. Juicy marinated chicken skewers are grilled to perfection and served over a bed of herbed rice with fresh vegetables, olives, and a creamy, tangy feta yogurt sauce. It’s a Mediterranean-inspired bowl that’s both satisfying and nourishing.
Prep & Cook Time
Prep Time: 20 minutes
Marinating Time: 30–60 minutes (can be overnight for deeper flavor)
Cook Time: 15–20 minutes
Total Time: 1 hour 5–100 minutes
Ingredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 tbsp olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 tsp smoked paprika (optional for depth)
½ tsp salt
¼ tsp black pepper
For the Herbed Rice
1 cup basmati or jasmine rice
2 cups water or low-sodium chicken broth
1 tbsp olive oil
½ tsp salt
2 tbsp fresh parsley, chopped
For the Creamy Feta Sauce
½ cup Greek yogurt
¼ cup crumbled feta cheese
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder or 1 small garlic clove, minced
1–2 tbsp water to thin (optional)
Salt & pepper to taste
For the Bowls
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
¼ cup Kalamata olives, pitted and halved
2–3 tbsp fresh parsley or dill, chopped
Optional: Pita bread or warm flatbread, for serving
Instructions
1. Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add the chicken cubes and toss until fully coated.
Cover and refrigerate for at least 30 minutes, ideally 1 hour or overnight for best flavor.
2. Cook the Rice
Rinse rice under cold water until water runs clear.
In a medium pot, combine rice, water or broth, olive oil, and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
Remove from heat, fluff with a fork, and stir in chopped parsley.
3. Make the Creamy Feta Sauce
In a small bowl, combine Greek yogurt, crumbled feta, olive oil, lemon juice, and garlic.
Whisk until smooth, adding a little water if you want a thinner consistency.
Season with salt and pepper to taste.
4. Cook the Chicken
Grill Method: Preheat grill to medium-high heat. Thread chicken onto skewers and grill for 10–12 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Stovetop Method: Heat a grill pan or skillet over medium-high heat. Add chicken and cook 10–12 minutes, turning occasionally, until fully cooked.
5. Assemble the Bowls
Divide rice among 2–4 bowls.
Top with chicken, cherry tomatoes, cucumber, red onion, olives, and fresh herbs.
Drizzle generously with creamy feta sauce.
Serve with warm pita bread if desired.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe ahead of time?
A: Yes! You can marinate the chicken overnight, cook the rice, and prep the vegetables ahead. Assemble just before serving to keep everything fresh.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicy and add extra flavor. Adjust cooking time slightly if pieces are larger.
Q: Can I make it gluten-free?
A: Yes! Skip the pita or serve with gluten-free flatbread.
Q: Can I bake the chicken instead of grilling?
A: Yes! Bake at 400°F (200°C) for 15–20 minutes, or until fully cooked.
Q: Can I substitute feta in the sauce?
A: You can use goat cheese for a slightly different tang, but feta gives the classic Greek flavor.
Nutritional Information (per serving, serves 4)
Calories: 420 kcal
Protein: 32 g
Carbohydrates: 38 g
Fiber: 3 g
Sugar: 4 g
Fat: 16 g
Saturated Fat: 5 g
Cholesterol: 75 mg
Sodium: 550 mg