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Greek Chicken Souvlaki Bowls & Garlic Sauce Recipe

Greek Chicken Souvlaki Bowls & Garlic Sauce Recipe
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★★★★★

4.8 from 16 reviews

This Greek Chicken Souvlaki Bowls recipe combines juicy, marinated grilled chicken with fresh vegetables, tangy feta, and a creamy homemade garlic sauce, all served over fluffy basmati rice or couscous. It’s a flavorful, balanced meal perfect for a quick weeknight dinner or meal prepping.

Ingredients

Scale

For the Chicken Souvlaki:

  • 1 ½ lbs boneless, skinless chicken breasts, cut into cubes
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and black pepper to taste

For the Garlic Sauce:

  • ½ cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 clove garlic, finely minced
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • Salt to taste

For the Bowl Assembly:

  • 2 cups cooked basmati or jasmine rice (or couscous)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • ½ cup Kalamata olives
  • ½ cup crumbled feta cheese
  • 1 tbsp chopped fresh parsley or dill
  • Optional: warm pita wedges or lemon wedges for serving

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Add the chicken cubes and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
  2. Cook the Chicken: Preheat a grill pan or skillet over medium heat. If using skewers, thread the marinated chicken cubes onto them. Grill the chicken for 10 to 12 minutes, turning occasionally, until the chicken is golden brown and cooked through with no pink inside.
  3. Prepare the Garlic Sauce: In a small bowl, combine Greek yogurt, mayonnaise, finely minced garlic, lemon juice, olive oil, and salt. Stir until the mixture is smooth and creamy. Chill the sauce in the refrigerator until ready to serve to let the flavors meld.
  4. Assemble the Bowls: Divide the cooked basmati rice or couscous evenly among serving bowls. Top each with grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Drizzle each bowl with the garlic sauce and sprinkle with fresh chopped parsley or dill.
  5. Serve: Add warm pita wedges and lemon wedges on the side if desired for authentic Greek street-food vibes. Serve the bowls warm or slightly chilled, pairing perfectly with sparkling lemon water or mint iced tea for a refreshing meal.

Notes

  • Marinate the chicken up to 8 hours in advance to deepen the flavors.
  • Use wooden skewers soaked in water for 30 minutes before grilling to prevent burning.
  • Substitute Greek yogurt with a dairy-free alternative for a dairy-free version.
  • Rice or couscous can be swapped with quinoa or cauliflower rice for different textures or dietary preferences.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Greek chicken souvlaki, garlic sauce, chicken bowls, grilled chicken recipe, Mediterranean bowls, healthy dinner, meal prep bowl

Find it online: https://maicook.com/greek-chicken-souvlaki-bowls-and-garlic-sauce-recipe/