Description
Juicy, Greek-marinated chicken souvlaki served over fluffy rice with fresh vegetables, crumbled feta, and a cool, creamy garlic-cucumber sauce. This vibrant bowl is fresh, filling, and full of Mediterranean flavor.
Ingredients
Scale
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- 2 cups cooked white rice or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup Kalamata olives
- 1/4 cup crumbled feta cheese
- Fresh parsley, for garnish
- Warm pita bread, for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
- Add the chicken pieces and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
- If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto skewers, or cook directly on a grill pan.
- Preheat a grill or grill pan over medium-high heat. Cook the chicken skewers for 3–4 minutes per side, until nicely charred and cooked through to 165°F.
- Meanwhile, make the garlic sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt and pepper. Stir until smooth and refrigerate until ready to serve.
- To assemble the bowls, divide the cooked rice among four bowls.
- Top each bowl with chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta.
- Drizzle generously with the garlic-cucumber sauce and garnish with fresh parsley. Serve with warm pita bread on the side.
Notes
For the best flavor, marinate the chicken overnight. If you prefer a dairy-free sauce, use a dairy-free Greek-style yogurt. To make this dish low-carb, serve over cauliflower rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Main Course
- Cuisine: Greek
Nutrition
- Calories: 580
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 38g