Greek Chicken Souvlaki Bowls with Tzatziki
Ingredients
For the Chicken Souvlaki
- 2 large chicken breasts, cut into bite-sized cubes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Wooden skewers (soaked in water)
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt to taste
For the Bowls
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup kalamata olives
- ½ cup crumbled feta cheese
Fresh parsley for garnish
Directions
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken cubes and toss to coat. Marinate for at least 30 minutes (or up to 2 hours).
Thread the marinated chicken onto skewers.
Heat a grill pan or outdoor grill over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
In a separate bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt. Mix well and chill until ready to serve.
Assemble the bowls: add a base of rice or quinoa, then top with grilled chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
Drizzle generously with tzatziki sauce and garnish with fresh parsley. Serve warm.
Nutritional Information (per serving)
Calories: 520 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 22g
Fiber: 4g
Sugar: 5g