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Greek Chicken Souvlaki Mediterranean Bowl

Greek Chicken Souvlaki Mediterranean Bowl for Flavor Lovers

Experience vibrant flavors and textures in a Greek Chicken Souvlaki Mediterranean Bowl, a versatile meal perfect for any palate.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Main protein; substitute with lamb shoulder for a richer taste.
  • 1 cup Greek Yogurt Adds creaminess to the marinade and tzatziki.
  • 2 tablespoons Lemon Juice Fresh is best for maximum zest.
  • 1 teaspoon Smoked Paprika Can be replaced with regular paprika.
  • 1 teaspoon Ground Cumin Essential for both chicken and couscous.
  • 2 cloves Garlic Use fresh cloves for best flavor.
  • 1 teaspoon Za’atar Seasoning Omit if unavailable, or use Italian herbs.
  • 2 tablespoons Olive Oil Use extra-virgin for drizzling.
For the Couscous Base
  • 1 cup Moroccan Couscous Substitute with quinoa for a gluten-free option.
  • 1 cup Chicken Broth Water can be used for fewer calories.
  • 2 tablespoons Tomato Paste Enhances depth in the couscous.
For the Tzatziki and Salad
  • 1 medium Cucumber Leave unpeeled for more texture.
  • 1 tablespoon Dill Can swap with parsley or basil.
  • 1 tablespoon Mint Another herb for tzatziki.
  • 1 medium Red Onion For quick pickling; can use shallots.
  • 2 tablespoons Vinegar Essential for quick pickled onions.
  • 1 teaspoon Sugar Adjust for desired sweetness.
  • 1 medium Avocado Lime juice can prevent oxidation.
  • 1 cup Tomatoes Use seasonal for best taste.
  • 1 tablespoon Fresh Parsley or Cilantro Can skip if not preferred.

Equipment

  • mixing bowl
  • small saucepan
  • grill or skillet
  • Skewers

Method
 

Preparation Steps
  1. Marinate Chicken: In a mixing bowl, combine Greek yogurt, lemon juice, smoked paprika, ground cumin, minced garlic, and za’atar seasoning until smooth. Add chicken thighs, cover and refrigerate for at least 2 hours.
  2. Prepare Pickled Onions: In a saucepan, boil water and mix in vinegar, sugar, and spices. Place sliced red onions in a jar and pour the brine over them. Let sit for at least 30 minutes.
  3. Make Tzatziki: Grate cucumber and squeeze out moisture. In a bowl, mix cucumber with Greek yogurt, minced garlic, olive oil, dill, and salt. Let sit in refrigerator for 20 minutes.
  4. Cook Couscous: Heat olive oil in a skillet and sauté minced garlic. Stir in couscous, chicken broth, and tomato paste, bring to simmer. Cover and let steam for 5 minutes.
  5. Prepare Salad and Avocado: Chop tomatoes and cucumber, season with salt. Add parsley or cilantro if desired. Cut avocado and sprinkle with lime juice before serving.
  6. Cook Chicken: Preheat grill or skillet. Thread marinated chicken onto skewers and grill for about 6-8 minutes, ensuring they are cooked through.
  7. Assemble Bowls: Spoon couscous into bowls, top with chicken skewers, tzatziki, salad, avocado, and pickled onions. Garnish with herbs as desired.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Marinate chicken overnight for maximum flavor. Prepare pickled onions and tzatziki in advance for convenience.

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