These tasty chicken souvlaki bowls are loaded with lemon chicken skewers, roasted veggies, tzatziki, hummus, feta, and garlic rice!

This is the meal of my dreams.

Top down view of white bowl with metal skewer with chicken pieces, roasted squash, zucchini, red onions and bell peppers, cherry tomatoes, rice, hummus and tzatziki sauce.

Chicken Souvlaki Marinade

There is a lot going on in these chicken souvlaki bowls! (In a good way.) However, with a few minutes of prep time, they come together quickly and easily, especially if you make use of a few store bought hacks, which we’ll get to in a minute.

First, the chicken!

Chicken souvlaki is a Greek-inspired dish that involves marinating chicken in a mixture of lemon juice, olive oil, garlic, oregano, and a few other simple ingredients.

The chicken is cut into bite-size pieces, threaded onto skewers and grilled. It is flavorful, juicy, and so, so good!

Liquid measuring cup with olive oil, lemon juice, oregano and garlic.
Glass bowl with chicken pieces marinating in lemon juice, olive oil and oregano.
Glass 9X13-inch dish with skewers of raw chicken in lemon marinade.
Glass 9X13-inch pan with skewers of cooked chicken.

Toppings and Sauces for Chicken Souvlaki Bowls

The sky is the limit for how and what to serve the tender chicken souvlaki with! The recipe includes my favorite variation:

  • Garlic butter rice (hoo-boy, so good)
  • Roasted zucchini, bell peppers and red onions (can easily cook the veggies in an air fryer – details below ⬇️)
  • Tzatziki sauce
  • Hummus
  • Crumbled feta
  • Flatbread
  • Other toppings: cherry tomatoes, avocados, etc

I’ve included homemade recipes in the notes of the recipe for tzatziki and hummus, but let me tell you, these are two optimal opportunities to let a store bought grab save you some time (and there are some delicious options for both sauces out there in the wild).

White bowl with metal skewer with chicken pieces, roasted squash, zucchini, red onions and bell peppers, cherry tomatoes, rice, hummus and tzatziki sauce.

Change up the toppings to your liking. Add, subtract, delete, multiply. Whatever it takes to honor your taste buds and make you excited about dinner.

These bowls are only as good as the stuff you pile in there! So follow your heart, and they will be DELICIOUS.

Greek-inspired meals are my jam. I love the flavors. I love the freshness. I love the flatbread and feta that almost always (should) accompany. I love all of it.

These chicken souvlaki bowls are right up there with some of my favorite Greek meals ever! They are most definitely “last meal” type of yummy.

Don’t let the long list of components put you off; it’s a simple meal with tons of flavor that comes together quickly with a bit of prep and planning. I promise you’ll be so, so glad you made them!

Fork piercing bite of chicken, roasted veggies hummus and tzatziki.

What to Serve With This:

White bowl with metal skewer with chicken pieces, roasted squash, zucchini, red onions and bell peppers, cherry tomatoes, rice, hummus and tzatziki sauce.

Chicken Souvlaki Bowls

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 50 minutes
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Ingredients

Chicken:

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 2 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice + Veggies:

  • 2 tablespoons olive oil
  • 2 small zucchini or yellow squash (or a combo), diced
  • 1 large bell pepper, cored and diced
  • 1 medium red onion, cut into 1/2- to 1-inch pieces
  • Salt and pepper
  • Hot, cooked rice, for serving (optional – see note for my fave garlic rice recipe)

Toppings + Sauce Ideas:

  • Tzatziki, store bought or homemade (see note)
  • Hummus, store bought or homemade (see note)
  • Crumbled feta cheese
  • Pickled red onions
  • Diced avocados
  • Diced tomatoes
  • Pita or flatbread, to serve alongside (see note)

Instructions 

  • For the chicken, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a dish or resealable bag. Pour the marinade over the chicken, toss to coat, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.
  • Thread the chicken pieces onto skewers. Grill over medium-high heat, flipping once, until the chicken is cooked through, 6 to 8 minutes. Tent the chicken skewers with foil and let rest for 5 to 7 minutes before serving.
  • For the veggies, preheat the oven to 425 degrees F. Toss the vegetables with olive oil and sprinkle lightly with salt and pepper. Arrange in a single layer on a half sheet pan. Roast in the oven for 15 to 20 minutes until golden and crisp tender. (See note for air fryer instructions.)
  • Slide the chicken pieces off the skewers. Serve the chicken with rice, roasted veggies, and any or all of the sauce and topping suggestions.

Notes

Veggies: change up the veggies however you like – many different vegetables would work here: broccoli, cauliflower, mushrooms, etc. Rather than cooking them on the stovetop, the vegetables can be tossed with olive oil, salt and pepper and roasted in the oven (400 degrees for 15 minutes) or cooked in an air fryer (400 degrees for 10 to 15 minutes). 
Rice: this garlic butter rice is fantastic in these chicken souvlaki bowls. Start the rice before putting the chicken on the grill to maximize time.
Tzatziki: the tzatziki sauce recipe on this post is an easy homemade option. 
Hummus: homemade hummus recipe here. 
Flatbread: several homemade recipes here – flatbread, easy yogurt flatbread, sourdough flatbread, homemade pita bread. 
Author: Mel
Course: Main Course
Cuisine: American, Greek
Method: Air Fryer, Bake, Grilled, Stovetop
Serving: 1 serving (includes chicken and vegetables), Calories: 272kcal, Carbohydrates: 5g, Protein: 25g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 525mg, Fiber: 1g, Sugar: 3g

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