Go Back
Chicken Souvlaki Bowl with marinated chicken, fresh vegetables, and sauce

Greek Chicken Souvlaki Bowl

A vibrant and flavorful bowl featuring marinated chicken, fresh vegetables, and a creamy tzatziki sauce, perfect for weeknight dinners or relaxed lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Use thighs for juiciness.
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
For the Tzatziki
  • 1 cup Greek yogurt (full-fat) Use full-fat for creaminess.
  • 0.5 cup cucumber, grated and squeezed dry Remove excess moisture.
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
For the Bowl Assembly
  • 2 cups cooked basmati or jasmine rice (or quinoa) Prepare according to package instructions.
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, thinly sliced
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, pitted and halved Substitute with green olives if desired.
  • Fresh parsley or mint leaves, for garnish

Method
 

Preparation
  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt (about ½ teaspoon), and pepper (about ¼ teaspoon).
  2. Add chicken thigh pieces to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
Making Tzatziki
  1. Grate cucumber and squeeze out excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper.
  2. Stir well and refrigerate until ready to serve.
Cooking
  1. Cook rice according to package instructions (about 15 minutes). Fluff with a fork when done.
  2. Preheat grill or grill pan to medium-high heat. Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
Assembly
  1. Divide rice into serving bowls. Top with grilled chicken, cherry tomatoes, red onion, cucumber, olives, and a dollop of tzatziki. Garnish with fresh parsley or mint leaves.

Notes

Marinate long for deeper flavor and tenderness. Grilling at medium-high heat is ideal for caramelization. Squeeze cucumbers dry for a thicker tzatziki.