Greek Souvlaki Chicken & Tzatziki Bowl
Grilled lemon-oregano chicken souvlaki with cucumber tzatziki over brown rice with tomatoes and red onion.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Makes
- 4 bowls
Souvlaki is about simple seasoning done well: lemon, garlic, dried oregano and olive oil, then a hot grill. Cutting the chicken into even cubes means every piece finishes at the same time. The tzatziki is thick enough to spoon, not pour.
Why this recipe works
Small gaps between the cubes let heat reach all sides so the chicken chars evenly. Squeezing the cucumber keeps the tzatziki thick enough to hold its shape.
Ingredient notes
Dried oregano is traditional in souvlaki and holds up better to grilling than fresh. Greek-style yogurt makes the thickest tzatziki.
Common mistakes
- Packing the cubes tightly, which leaves the sides pale and undercooked.
- Skipping the cucumber squeeze, which waters down the tzatziki.
What to serve with it
Crumbled feta and Kalamata olives.
Meal prep
Tzatziki keeps 3 to 4 days. Store it separately and serve cold.
More bowls like this
Cooking tips
Soak wooden skewers so they don't burn. Make the tzatziki first; it tastes better after resting.
Swaps and variations
Use pork tenderloin cubes; cook to 145°F (63°C) and rest 3 minutes. Serve with warm pita instead of rice (not gluten-free).
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and rice until hot (165°F / 74°C).
Recipe
Greek Souvlaki Chicken & Tzatziki Bowl
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Makes
- 4 bowls
Ingredients
- For the souvlaki
- For the tzatziki
- For the bowls
You’ll need: grill or grill pan; 8 skewers (soak wooden ones 30 minutes); medium saucepan with lid; grater; instant-read thermometer
Method
-
Mix the olive oil, 2 tablespoons lemon juice, two-thirds of the garlic, oregano and salt. Toss with the chicken and refrigerate 30 minutes to 4 hours.
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes. Rest covered 10 minutes.
-
Stir the yogurt, grated cucumber, remaining garlic, 1 tablespoon lemon juice and dill together for the tzatziki.
-
Thread the chicken onto skewers with small gaps between pieces. Heat a grill or grill pan to medium-high.
-
Grill 10 to 12 minutes, turning every 3 minutes, until charred in spots and the chicken reaches 165°F (74°C).
-
Divide the rice among 4 bowls. Slide the chicken off the skewers onto the rice, add tomatoes and red onion and a spoonful of tzatziki.
Questions
Can I make souvlaki in the oven?
Yes. Broil on a rack 6 inches from the heat for 10 to 12 minutes, turning once.
Can I freeze tzatziki?
No. The cucumber turns watery when thawed.
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