Delicious Greek Chicken Souvlaki Bowls in 30 Minutes

Oh my goodness, let me tell you about my absolute favorite weeknight dinner trick – these Greek Chicken Souvlaki Bowls! I fell in love with them during my honeymoon in Santorini, where every taverna served something similar. When we got home, I spent months perfecting my own version that captures those bright Mediterranean flavors without requiring fancy techniques.

What makes these bowls so magical is how simple they are. Just toss some chicken in garlicky lemon marinade (don’t skip letting it sit – trust me!), grill it up while you chop some crisp veggies, and pile everything over fluffy rice with a generous drizzle of cool tzatziki. The whole thing comes together in about an hour, but tastes like you spent all day in the kitchen.

My husband jokes that I make these at least twice a month because they’re our go-to when we want something fresh yet comforting. The best part? You can customize them endlessly based on what’s in your fridge. No tomatoes? Add roasted red peppers. Out of feta? A sprinkle of goat cheese works beautifully. That’s the beauty of Greek cooking – it’s meant to be flexible and forgiving!

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Why You’ll Love These Greek Chicken Souvlaki Bowls

Let me count the ways these bowls will become your new obsession:

• Weeknight lifesaver: From marinade to table in under an hour (with most of that hands-off marinating time!)
• Flavor fireworks: Bright lemon, garlic, and oregano play perfectly with cool, creamy tzatziki
• Endlessly adaptable: Swap quinoa for rice, add roasted peppers, or skip the feta – it’s all good
• Healthy without tasting “healthy”: Packed with lean protein and fresh veggies that actually satisfy
• Meal prep superstar: Components keep beautifully for quick lunches all week

Honestly? I’ve yet to meet anyone who doesn’t go back for seconds.

Ingredients for Greek Chicken Souvlaki Bowls

Here’s everything you’ll need to make these vibrant bowls taste just like my favorite Santorini taverna’s version. I’ve grouped them by component so you can easily see how everything comes together:

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes (thighs work too!)
• 1/4 cup good olive oil (the flavor really shines here)
• 3 cloves garlic, minced (or 1 tbsp pre-minced from the jar in a pinch)
• 1 tbsp dried oregano (Greek oregano if you can find it)
• 1 tsp sweet paprika (not smoked – trust me on this)
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice (about 1 juicy lemon)

For the Bowls:

• 4 cups cooked rice (I love jasmine) or quinoa for grain-free
• 1 medium cucumber, diced (Persian or English work best – less seeds!)
• 1 cup cherry tomatoes, halved (quartered if they’re large)
• 1/2 red onion, thinly sliced (soak in cold water for 10 mins if you dislike raw onion bite)
• 1/2 cup kalamata olives (pitted please – no one wants an olive pit surprise)

For Garnish:

• 1/2 cup crumbled feta cheese (sheep’s milk is traditional)
• 1 cup tzatziki sauce (store-bought or homemade)
• Fresh parsley leaves for sprinkling

Ingredient Notes & Substitutions

No stress if you’re missing something! Use chicken thighs instead of breasts for richer flavor, swap quinoa for rice, or skip the feta for dairy-free. Jarred roasted red peppers make a great tomato substitute. For quick tzatziki, mix grated cucumber (squeezed dry!) with plain yogurt, garlic, lemon, and dill. The olives are optional (my sister always leaves them out).

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How to Make Greek Chicken Souvlaki Bowls

Okay, let’s get cooking! These bowls come together in three simple phases – marinade magic, grilling perfection, and then the fun part where we build those gorgeous bowls. I’ll walk you through each step like I’m right there in your kitchen with you.

Preparing the Marinade

First things first – grab a big bowl (I use my favorite yellow mixing bowl that’s seen countless marinades). Whisk together the olive oil, minced garlic, oregano, paprika, salt, pepper, and lemon juice until it smells like a sunny Greek island. Tip: rub the dried oregano between your palms as you add it – releases extra flavor!

Now add those chicken cubes and toss until every piece is glistening with herby goodness. Cover and let it sit for at least 30 minutes (no cheating! This makes ALL the difference). If I’m planning ahead, I’ll sometimes let it go overnight in the fridge – the chicken gets so flavorful it’s almost unfair.

Grilling the Chicken

While the chicken marinates, soak wooden skewers in water for 30 minutes (prevents flare-ups). When ready, thread the chicken onto skewers – don’t overcrowd, leave little gaps so heat circulates. My trick? Alternate direction of the cubes for even cooking.

Fire up your grill to medium (about 375°F) or heat a grill pan on the stove. Cook for 6-8 minutes per side until you get those beautiful grill marks and the chicken hits 165°F inside. No grill? No problem! Just cook the cubes in a hot skillet with a tablespoon of the marinade (discard the rest). They’ll still taste amazing.

Assembling the Bowls

Here’s where the magic happens! Start with a base of fluffy rice or quinoa, then artfully arrange the grilled chicken (take it off the skewers first), cucumbers, tomatoes, onions, and olives. The colors should pop like a Greek flag! Generously drizzle with tzatziki (I always make extra for dipping), sprinkle with feta crumbles and parsley. First bite? Pure Mediterranean heaven!

Tips for Perfect Greek Chicken Souvlaki Bowls

After making these bowls more times than I can count, here are my absolute can’t-live-without tricks:

• Skewer secret: Soak wooden skewers in water and a splash of lemon juice – prevents burning and adds subtle flavor
• Marinade multiply: Always make extra marinade – it’s killer drizzled on finished bowls or as salad dressing
• Chop early: Prep all veggies while chicken marinates – makes assembly lightning fast
• Tzatziki trick: Keep sauce thick by salting cucumber first, then squeezing out excess water
• Leftover love: Store components separately – chicken stays juicy and veggies stay crisp for next-day lunches

Bonus tip: Warm pita bread in the oven while assembling – perfect for scooping up every last bite!

Serving Suggestions for Greek Chicken Souvlaki Bowls

These bowls shine on their own, but oh, the possibilities when you add sides! Warm pita bread is my must-have – perfect for scooping up those last bits of tzatziki. For a real feast, add a simple Greek salad or some crispy roasted lemon potatoes. Hot tip: leftover chicken makes killer pita sandwiches with extra sauce and veggies the next day.

Storage & Reheating

Here’s my golden rule: store everything separately! The chicken keeps beautifully in an airtight container for 3 days (I often grill extra for meal prep). Veggies stay crisp in their own container with a paper towel to absorb moisture. When reheating, go gentle – microwave chicken at 50% power or warm briefly in a skillet. Tzatziki? Always stays cold!

Greek Chicken Souvlaki Bowls FAQs

I get asked these questions all the time from friends trying my recipe – here are the answers that’ll help you make these bowls perfectly!

Nutritional Information

Now, I’m no nutritionist, but I do love knowing what’s going into my food! Here’s the general breakdown for these Greek Chicken Souvlaki Bowls – just remember these are estimates that’ll vary based on your exact ingredients and brands.

Each satisfying bowl (and trust me, one is plenty filling!) comes out to about:

• 550 calories (give or take depending on how generous you are with the tzatziki – I’m very generous!)
• 42g protein from that beautifully marinated chicken
• 45g carbs mostly from the rice and veggies

What I love is that even with all this flavor, you’re getting a really balanced meal. The chicken keeps you full for hours, the fresh veggies add fiber, and the healthy fats from olive oil and feta make everything taste amazing. My fitness-obsessed brother always asks for the nutrition info when he visits – now I can just point him here!

Quick note: If you’re watching sodium, go easy on the olives and feta. And for lower carb, you already know my cauliflower rice trick from the FAQs. Cooking should be joyful, not stressful – so take these numbers as friendly guidelines, not strict rules!

Share Your Greek Chicken Souvlaki Bowls

Nothing makes me happier than seeing your versions of these Greek Chicken Souvlaki Bowls come to life! My Instagram DMs are always full of friends and followers showing off their colorful creations – some stay classic while others get wildly creative with toppings. That’s the beauty of this recipe!

If you make them (or better yet, if these become your regular dinner rotation like they have for me), I’d absolutely love to see your masterpiece. Snap a pic of those vibrant bowls with the tzatziki drizzled just right, or show me your grill marks on that golden chicken. Tag me @[YourHandle] so I can cheer you on!

And hey – if you have any brilliant twists on the recipe, share those too! Last month someone added grilled halloumi to theirs and now I’m obsessed. Another reader swapped in za’atar for the oregano and it was a revelation. This is how recipes grow and get better over time, thanks to all of us cooking together.

Of course, if you’re not into social media, you can always leave a star rating on the recipe page – your feedback helps me know what’s working (and what could use tweaking). But mostly? I just hope these bowls bring as much joy to your table as they have to mine over the years. Happy cooking!