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Greek Chicken Souvlaki Bowls Recipe Easy Homemade with Creamy Tzatziki Sauce

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Juicy grilled chicken thighs marinated in a tangy blend of lemon, garlic, and oregano, served over fluffy rice with fresh veggies and creamy homemade tzatziki sauce. A quick and easy Greek-inspired bowl perfect for casual dinners or entertaining.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (if grilling)
  • 1 cup plain Greek yogurt (full-fat)
  • 1/2 English cucumber, grated and squeezed dry
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped fresh dill (optional)
  • Salt and pepper, to taste
  • 2 cups cooked basmati or jasmine rice
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup chopped cucumber
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or mint leaves for garnish

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the cubed chicken thighs and toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours for deeper flavor.
  2. Make the Tzatziki Sauce: Grate the cucumber using a box grater. Place grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Mix well and refrigerate to let flavors meld.
  3. Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
  4. Cook the Rice: Prepare basmati or jasmine rice according to package instructions. Fluff with a fork and keep warm.
  5. Assemble the Skewers: Thread marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
  6. Grill the Chicken: Heat grill or grill pan over medium-high heat. Grill chicken skewers for about 4-5 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
  7. Prepare the Veggies: Slice cherry tomatoes, red onion, cucumber, and olives. Crumble the feta cheese and chop fresh herbs.
  8. Assemble the Bowls: Divide cooked rice among four bowls. Top with grilled chicken skewers (remove from sticks if preferred), fresh veggies, olives, and a generous dollop of creamy tzatziki. Sprinkle with feta and garnish with parsley or mint.
  9. Final Touches: Drizzle a little extra olive oil over the bowls and add a squeeze of fresh lemon if desired.

Notes

Marinate chicken for 1-2 hours for best flavor and tenderness. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Squeeze grated cucumber well to avoid watery tzatziki. Let chicken rest 5 minutes after grilling to keep it juicy. For smoky flavor without grill, use broiler or cast-iron skillet.

Nutrition

Keywords: Greek chicken souvlaki, tzatziki sauce, grilled chicken, Greek bowls, easy dinner, Mediterranean recipe, healthy chicken recipe

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