Chicken Souvlaki Bowl Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes so pieces are uniform for even grilling.

Make marinade

In a bowl combine 1/2 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 tbs minced garlic, 1 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Add the chicken pieces to the marinade, toss to coat fully, cover and refrigerate at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 30 minutes before threading.

Skewer and grill

Thread marinated chicken onto skewers with about 1/2 inch between pieces. Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Grill skewers 4–5 minutes per side until charred at the edges and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.

Prepare cucumber: grate the seeded cucumber, then squeeze out excess moisture using a fine sieve or clean kitchen towel until mostly dry (this prevents watery tzatziki).

Mix tzatziki: In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 tbs chopped dill, 1 tsp lemon juice, 1/2 tsp minced garlic, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld.

Combine salad ingredients: In a medium bowl toss 1 cup halved cherry tomatoes, 3/4 cup diced cucumber and 1/4 cup thinly sliced red onion with 1 tbs olive oil, 1 tsp red wine vinegar, 1 tbs chopped parsley, 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit 10 minutes at room temperature to marry flavors.

Quick-pickle onions: Place 1 medium thinly sliced red onion in a heat-proof jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt to a gentle simmer until sugar dissolves (about 1–2 minutes). Pour hot brine over onions, press down to submerge, cool to room temperature then refrigerate at least 15 minutes. Keep refrigerated; best if made an hour ahead or up to 2 weeks.

Heat grains and pita: Reheat 2 cups cooked basmati rice or quinoa until warm (microwave or stovetop). Lightly brush pita halves with 1 tsp olive oil and warm briefly on the grill or in a skillet until pliable and lightly charred, about 30–60 seconds per side.

Assemble bowls: Divide warmed rice/quinoa between two bowls. Place 2 grilled chicken skewers (or remove chicken from skewers and arrange slices) over the grains. Add 1/2 of the tomato-cucumber salad, a generous spoonful (about 1/4 cup) of tzatziki, a few slices of pickled red onion, a warm pita half, and a lemon wedge to each bowl.

Finish and serve: Sprinkle 2 tbs crumbled feta (optional) and 1 tbs chopped parsley over each bowl. Squeeze lemon over chicken, serve immediately.