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Greek Chicken Souvlaki Bowl with Spicy Lemon Feta Sauce Recipe

Greek Chicken Souvlaki Bowl with Spicy Lemon Feta Sauce Recipe
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★★★★★

4.9 from 16 reviews

This Greek Chicken Souvlaki Bowl with Spicy Lemon Feta Sauce offers a delicious and healthy Mediterranean-inspired meal featuring marinated grilled chicken, fresh vegetables, and a creamy, tangy feta sauce with a spicy kick. Perfect for a flavorful lunch or dinner that’s easy to prepare and packed with protein.

Ingredients

Scale

For the Chicken Souvlaki:

  • 2 lbs (900 g) boneless, skinless chicken breasts, cubed
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste

For the Bowl Base:

  • 2 cups cooked basmati rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup kalamata olives, sliced
  • 2 tablespoons chopped fresh parsley

For the Spicy Lemon Feta Sauce:

  • 1/2 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 small garlic clove, minced
  • Black pepper, to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Toss the cubed chicken breasts in this marinade until fully coated. Let the chicken sit for at least 30 minutes to absorb all the flavors.
  2. Cook the Chicken: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers. Grill the chicken over medium-high heat or cook in a hot skillet for 8 to 10 minutes, turning occasionally until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 75°C).
  3. Prepare the Spicy Lemon Feta Sauce: In a small bowl, combine crumbled feta cheese, plain Greek yogurt, lemon juice, olive oil, chili flakes, minced garlic, and black pepper. Mix well until the sauce is creamy with a slightly textured consistency.
  4. Assemble the Bowl: Divide the cooked basmati rice or quinoa evenly into serving bowls. Top each bowl with grilled chicken souvlaki, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced kalamata olives, and chopped fresh parsley.
  5. Finish & Serve: Generously spoon the spicy lemon feta sauce over each assembled bowl. Serve immediately with extra lemon wedges on the side if desired for added brightness and flavor.

Notes

  • To keep the chicken tender, marinate for at least 30 minutes but no longer than 4 hours.
  • For a gluten-free option, use quinoa instead of rice.
  • If you prefer less heat, reduce the chili flakes in the sauce or omit them entirely.
  • Wooden skewers must be soaked before grilling to avoid burning, alternatively, use metal skewers or cook the chicken in a skillet.
  • This recipe can be made dairy-free by substituting the yogurt and feta with vegan alternatives.

Nutrition

Keywords: Greek chicken souvlaki, chicken bowl, Mediterranean chicken, spicy feta sauce, healthy Greek recipe

Find it online: https://maicook.com/greek-chicken-souvlaki-bowl-with-spicy-lemon-feta-sauce-recipe/