Introduction
Greek Chicken Souvlaki Bowls are a wholesome, vibrant dish combining marinated grilled chicken with fresh veggies, fluffy rice or orzo, and a creamy yogurt dill sauce. It’s like a deconstructed gyro that’s perfect for meal prep, family dinners, or a healthy weekday lunch. The tangy, garlicky flavors from the chicken pair perfectly with the cooling dill sauce, making this dish irresistible and refreshing.
🛒 Ingredients
For the Chicken Souvlaki:
- 1 ½ lbs (680g) boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 ½ tsp dried oregano
- ½ tsp ground cumin
- Salt & pepper to taste
For the Yogurt Dill Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- Salt & pepper to taste
For the Bowls:
- 2 cups cooked rice, quinoa, or orzo (your choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- Fresh parsley or mint, chopped (for garnish)
- Lemon wedges (optional)
🍴 Instructions & Method
1. Marinate the Chicken
- In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
- Add the chicken cubes and toss to coat evenly.
- Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
2. Prepare the Yogurt Dill Sauce
- In a small bowl, whisk together the Greek yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper.
- Adjust seasoning to taste.
- Refrigerate until ready to use (this helps the flavors meld).
3. Cook the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
- Grill the chicken for 10–12 minutes, turning occasionally, until golden brown and fully cooked (internal temp 165°F / 74°C).
- Remove from grill and let rest for a few minutes.
Tip: No grill? You can pan-sear the chicken on a stovetop skillet or roast it in a 425°F (220°C) oven for 20–25 minutes.
4. Assemble the Bowls
- Start with a base of rice, quinoa, or orzo in each bowl.
- Top with grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- Spoon generous dollops of the yogurt dill sauce over the top.
- Garnish with fresh herbs and serve with a lemon wedge.
🍽️ Serving Suggestions
- Add warm pita or naan on the side.
- Drizzle with a little extra virgin olive oil before serving.
- Add a dash of hot sauce or chili flakes for a spicy kick.
🧊 Storage Tips
- Chicken: Store in an airtight container in the fridge for up to 4 days.
- Yogurt sauce: Best consumed within 3 days.
- Great for meal prep – store components separately and assemble when ready to eat.
✅ Why You’ll Love It
- High in protein, customizable, and loaded with Mediterranean flavor.
- Balanced with carbs, veggies, and healthy fats.
- Perfect for quick lunches or crowd-pleasing dinners.