Greek Lemon Dill Brown Rice & Souvlaki Bowl
Chicken souvlaki over lemon dill brown rice with tzatziki, cucumber, tomatoes and feta.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Makes
- 4 bowls
This is a variation on our Greek Souvlaki Chicken & Tzatziki Bowl: the souvlaki marinade is the same, but the rice is cooked with lemon zest and folded with fresh dill, and the bowl adds feta and Greek salad vegetables. Brown rice holds lemon and herbs well.
Why this recipe works
Cooking the rice in broth with lemon zest and adding dill at the end gives a bright base. Thighs stay juicy on the grill even if slightly overcooked.
Ingredient notes
Store-bought tzatziki is fine; see our Greek Souvlaki Chicken & Tzatziki Bowl for a homemade version.
Common mistakes
- Packing skewers too tightly.
- Adding dill too early, which dulls it.
What to serve with it
Kalamata olives and warm pita.
Meal prep
Keep tzatziki and feta separate.
More bowls like this
Cooking tips
Add the dill off the heat so it stays green. Soak wooden skewers before grilling.
Swaps and variations
Use chicken breast (watch for 165°F / 74°C; it cooks faster). Use orzo instead of brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and rice to 165°F (74°C).
Recipe
Greek Lemon Dill Brown Rice & Souvlaki Bowl
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the rice
- For the bowls
You’ll need: grill pan; skewers; medium saucepan with lid; grater; instant-read thermometer
Method
-
Toss the chicken with the olive oil, 2 tablespoons lemon juice, garlic, oregano and salt; marinate 30 minutes to 4 hours.
-
Cook the rice in the broth with the lemon zest: bring to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes. Fold in the dill.
-
Thread the chicken onto skewers. Grill on a grill pan over medium-high heat 10 to 12 minutes, turning, until charred and 165°F (74°C).
-
Divide the rice among 4 bowls, add the chicken, cucumber, tomatoes and feta, and top with tzatziki.
Questions
How is this different from our Greek Souvlaki Chicken & Tzatziki Bowl?
It uses thighs, lemon dill rice cooked in broth, and adds feta.
Can I make it in the oven?
Yes, roast at 425°F (220°C) for 18 to 20 minutes.
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