Description
This Greek Chicken Souvlaki Bowl recipe combines tender, marinated grilled chicken with fresh vegetables and a creamy tahini garlic sauce for a flavorful and satisfying meal. Perfectly balanced with Mediterranean spices and simple ingredients, these bowls are easy to prepare and make a great healthy lunch or dinner option.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds boneless, skinless chicken breast, cubed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
For the Bowls
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
For the Tahini Garlic Sauce
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, finely minced
- 2–4 tbsp warm water (to thin sauce)
- Salt, to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Add the cubed chicken and toss to coat evenly. Marinate for at least 20 minutes to infuse the chicken with flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, turning occasionally until the chicken is fully cooked through and has a nice light char on the outside.
- Prepare the Tahini Garlic Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and warm water until the sauce becomes smooth and creamy. Adjust the water quantity to achieve your desired consistency.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly into four bowls. Top each with grilled chicken, cherry tomatoes, cucumber, and red onion slices.
- Add Sauce and Garnish: Drizzle the tahini garlic sauce over each bowl. Sprinkle with crumbled feta cheese and chopped fresh parsley for a burst of flavor and color.
- Serve and Enjoy: Serve the bowls warm and enjoy the delicious taste of your homemade Greek Chicken Souvlaki Bowls.
Notes
- For a vegetarian version, substitute grilled tofu or chickpeas for the chicken.
- Use quinoa instead of rice for a gluten-free alternative.
- Marinating the chicken longer (up to 2 hours) will enhance the flavor.
- Adjust the garlic and lemon juice in the sauce to taste for personal preference.
- Leftover bowls can be stored in the refrigerator for up to 3 days.
