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Easy Greek Chicken Souvlaki Bowls Recipe with Homemade Tzatziki Sauce

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A quick and flavorful Greek chicken souvlaki bowl featuring juicy marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon smoked paprika
  • 1 cup Greek yogurt (full-fat)
  • ½ cucumber, peeled and grated (excess water squeezed out)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill (or mint)
  • Salt and pepper, to taste
  • 1 teaspoon extra virgin olive oil (to finish tzatziki)
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1 cup fresh spinach or mixed greens
  • Optional toppings: crumbled feta cheese, kalamata olives, fresh parsley
  • Pita bread or warm flatbread, for serving

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika if using.
  2. Add chicken chunks and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
  3. Grate the peeled cucumber and squeeze out excess water.
  4. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir well and drizzle olive oil on top. Cover and refrigerate until ready to serve.
  5. Cook rice or quinoa according to package instructions. For rice, rinse until water runs clear, then simmer with a pinch of salt for about 15 minutes. Fluff with a fork and keep warm.
  6. Heat a grill pan or skillet over medium-high heat. Add marinated chicken in batches, avoiding crowding. Cook about 4-5 minutes per side until cooked through (internal temp 165°F / 74°C). Remove and let rest for a few minutes.
  7. While chicken cooks, halve cherry tomatoes, thinly slice red onion, dice cucumber, and wash greens. Warm pita bread if desired.
  8. Assemble bowls starting with rice or quinoa, then spinach, tomatoes, cucumber, and red onion. Add chicken chunks and a generous dollop of tzatziki. Top with optional feta, olives, and parsley.

Notes

Do not skip squeezing the grated cucumber for tzatziki to avoid watery sauce. Marinate chicken for at least 30 minutes, preferably 1-2 hours for best flavor. Cook chicken in batches to avoid steaming. Rest chicken after cooking to keep it juicy. Tzatziki can be made a day ahead for improved flavor.

Nutrition

Keywords: Greek chicken souvlaki, tzatziki sauce, easy Greek recipe, chicken marinade, Mediterranean bowl, healthy chicken recipe

Find it online: https://zorbmeal.com/easy-greek-chicken-souvlaki-bowls-recipe-with-homemade-tzatziki-sauce/