Greek Chicken Souvlaki Bowls with Lemon Dill Yogurt Sauce
Bright, flavorful, and wholesome, these Greek Chicken Souvlaki Bowls are loaded with marinated, tender chicken, fresh vegetables, and fragrant grains, all drizzled with a tangy Lemon Dill Yogurt Sauce. Perfect for weeknight dinners or meal prep, this dish balances protein, veggies, and grains while capturing the essence of Mediterranean flavors. Each bite delivers a combination of savory, citrusy, and herbaceous notes that make this a go-to recipe for healthy, satisfying meals.
Prep Time: 20 minutes
Marinating Time: 1–2 hours
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Ingredients
For the Chicken Souvlaki:
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 tablespoons olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Lemon Dill Yogurt Sauce:
1 cup (240g) plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped fresh dill (or 1 tsp dried dill)
1 clove garlic, minced
Salt and pepper to taste
For the Bowls:
2 cups cooked rice, quinoa, or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
Fresh parsley or dill for garnish
Instructions
Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken cubes, toss to coat, and refrigerate for 1–2 hours.
Prepare the Yogurt Sauce: In a small bowl, whisk together yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper. Refrigerate until ready to serve.
Cook the Grains: Prepare rice, quinoa, or couscous according to package instructions. Keep warm.
Skewer the Chicken: Thread marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand.
Cook the Chicken: Grill over medium-high heat for 10–12 minutes, turning occasionally, or cook in a hot skillet for 8–10 minutes until golden and cooked through.
Prepare the Vegetables: While chicken cooks, chop cherry tomatoes, cucumber, red onion, and olives.
Assemble the Bowls: Divide cooked grains among 4 bowls. Top with grilled chicken.
Add Vegetables and Cheese: Arrange tomatoes, cucumber, red onion, olives, and feta around the chicken.
Drizzle with Sauce: Spoon Lemon Dill Yogurt Sauce generously over the bowls.
Garnish and Serve: Sprinkle with fresh parsley or dill. Serve immediately and enjoy.
Tips
Marinate Longer for Flavor: Overnight marinating enhances flavor and tenderness.
Uniform Chicken Cubes: Ensures even cooking on the grill or pan.
Avoid Overcooking: Chicken cooks quickly; watch for internal temperature of 165°F (74°C).
Use Fresh Herbs: Fresh dill and parsley elevate the flavor.
Grill Marks: For visual appeal, preheat grill or pan until hot before cooking.
Yogurt Sauce Consistency: Add a teaspoon of water or lemon juice if sauce is too thick.
Vegetable Variations: Cherry tomatoes, bell peppers, or shredded carrots work well.
Skewer Alternative: Chicken can be cooked in a skillet or oven if skewers aren’t available.
Meal Prep Friendly: Store chicken, grains, and sauce separately for up to 3 days.
Serving Tip: Warm grains and vegetables slightly before assembling for best flavor.
Variations
Beef or Lamb Souvlaki: Swap chicken with cubed beef or lamb for a richer flavor.
Spicy Version: Add 1/2 teaspoon cayenne or chili flakes to the marinade.
Mediterranean Veggie Bowl: Omit meat and double roasted veggies.
Pita Wrap Option: Serve chicken and veggies in warmed pita bread for handheld bowls.
Avocado Addition: Add sliced avocado for creaminess.
Herb Variations: Use mint or cilantro instead of dill for a fresh twist.
Lemon Zest: Grate lemon zest into the sauce for extra citrus aroma.
Quinoa Base: Use tri-color quinoa for extra texture and color.
Roasted Chicken Option: Roast chicken cubes in the oven at 400°F (200°C) for 15–18 minutes.
Cheese Swap: Substitute feta with halloumi or goat cheese for different textures.
Q&A
Can I use chicken thighs? Yes, they are juicier and slightly more forgiving than breasts.
Can this be made gluten-free? Yes, serve over rice, quinoa, or gluten-free couscous.
Can I use dried dill? Yes, use 1 tsp dried dill in place of fresh.
How to store leftovers? Store chicken, grains, and sauce separately in airtight containers for up to 3 days.
Can I grill indoors? Yes, use a stovetop grill pan or broiler.
Can I make the sauce ahead? Yes, prepare up to 2 days in advance; keep refrigerated.
How to make it spicy? Add chili flakes to the marinade or drizzle with hot sauce.
Can I use pre-cooked chicken? Yes, add cooked chicken to bowls and warm gently before serving.
Can this be frozen? Chicken and grains can be frozen separately; sauce is best fresh.
What sides go well? Greek salad, roasted vegetables, or pita bread complement the dish perfectly.
Nutrition
(per serving, 1 bowl)
Calories: 480
Protein: 35g
Carbohydrates: 45g
Sugars: 5g
Fat: 18g
Saturated Fat: 5g
Fiber: 5g
Sodium: 620mg
Values may vary based on ingredients and portion sizes.
Conclusion
Greek Chicken Souvlaki Bowls with Lemon Dill Yogurt Sauce offer a fresh, flavorful, and balanced meal suitable for weeknights or meal prep. Tender marinated chicken, zesty yogurt sauce, wholesome grains, and vibrant vegetables combine into a satisfying Mediterranean-inspired bowl that is both healthy and indulgent. With versatile variations, make-ahead tips, and easy substitutions, this recipe can adapt to different proteins, veggies, or dietary needs while delivering authentic Greek flavors. Perfect for casual dinners, meal prep, or entertaining, it’s a colorful, nourishing, and flavorful dish that brings the taste of the Mediterranean to your table.