Greek Chicken Souvlaki Bowls

Grain bowls are a trend, you say? Greece has been doing grain bowls for centuries. I had my first one in the island of Kos about 30 years ago, but long before the trend hit every lunch counter in America, souvlaki was already marinated chicken over rice with tzatziki and fresh vegetables. This version uses boneless, skinless chicken thighs cut into one-inch pieces and soaked in a marinade of olive oil, fresh lemon juice, garlic, dried oregano, and smoked paprika. Thighs are my preference here. Breasts dry out fast under high heat, but thighs stay juicy and develop better char, and that char is what you are after in souvlaki.

The marinade works best with at least 30 minutes, though 2 to 4 hours is the sweet spot. Beyond that, the acid starts breaking down the texture of the meat. Cook the chicken on skewers or loose in a screaming hot cast iron skillet, 3 to 4 minutes per side until charred and cooked through. Then pile it over white rice or orzo with cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta. Drizzle generously with tzatziki and fresh dill. This works for meal prep too: the components hold up for 3 to 4 days in the fridge, assembled cold.

Marinating the Chicken

Combine olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper in a bowl. Add chicken thigh pieces cut into one-inch cubes and toss to coat completely. Marinate at least thirty minutes or up to four hours in the fridge. Do not marinate longer than four hours or the acid will start to break down the texture.

Cooking the Chicken

Thread the marinated chicken onto metal skewers or cook loose in a hot cast iron skillet over medium-high heat. If using skewers, grill for three to four minutes per side until charred and cooked through. If using a skillet, cook without moving for three to four minutes per side until deeply browned. Get the pan properly hot, because the char is where most of the flavor comes from.

Assembling the Bowl

Divide cooked white rice or orzo among four bowls. Arrange the charred chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, and crumbled feta on top. Drizzle generously with tzatziki and sprinkle with fresh dill. Serve with warm pita on the side.

Greek Chicken Souvlaki Bowls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Kalle Bergman
• Total Time: 50 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Marinated chicken thighs charred on skewers or in cast iron, piled over rice or orzo with cherry tomatoes, cucumber, red onion, olives, feta and tzatziki. About 50 minutes, most of it marinating.

---

Ingredients

Units USM

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked white rice or orzo
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1 cup tzatziki (store-bought or homemade)
• 2 tablespoons fresh dill, chopped
• Pita bread for serving

---

Instructions

1. Combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Add chicken pieces and toss to coat. Marinate at least 30 minutes or up to 4 hours in the fridge.
2. Thread the chicken onto metal skewers or cook loose in a hot cast iron skillet over medium-high heat for 3 to 4 minutes per side until charred and cooked through.
3. While the chicken cooks, prepare the bowl components. Dice the cucumber, halve the tomatoes, slice the red onion, and halve the olives.
4. Divide the rice among 4 bowls. Arrange the chicken, tomatoes, cucumber, red onion, olives, and feta on top.
5. Drizzle generously with tzatziki and sprinkle with fresh dill. Serve with warm pita on the side.

Notes

• Use chicken thighs. Breasts dry out fast under high heat, while thighs stay juicy and char better.
• Marinate for at least 30 minutes; 2 to 4 hours is the sweet spot. Past 4 hours the lemon juice starts to break down the texture.
• Keep the components in separate containers and assemble cold; the bowls hold up for 3 to 4 days in the fridge.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4
• Sodium: 740
• Fat: 22
• Carbohydrates: 38
• Fiber: 3
• Protein: 40
• Cholesterol: 115

If You Liked This Recipe, You’ll Love These

• Chicken Tzatziki Lettuce Wraps
• Chicken Stuffed with Spinach, Feta, and Pine Nuts
• Feta-Brined Chicken
• Greek Chicken Avgolemono

About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.

More from Kalle Bergman →