Light Greek Chicken Souvlaki

There's something about the smell of lemon and oregano hitting a hot grill that makes you feel like you're somewhere coastal, even if you're just in your backyard on a Tuesday. I stumbled onto this bowl concept during a phase where I was obsessed with eating well but refused to be bored, and somehow this became the recipe I make when I want to feel nourished without feeling like I'm punishing myself. The chicken stays tender, the vegetables stay crisp, and that tzatziki—homemade, not from a tub—somehow tastes like a small victory.

I made these bowls for a friend who'd just started paying attention to what she ate, and watching her reaction when she realized homemade tzatziki could taste this good was worth every step. She came back the next week asking for the recipe, and now it's become this thing we make together sometimes, usually while catching up on the week's chaos. Those are the meals that stick with you, not because they're complicated, but because they taste like you actually cared.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into cubes rather than grilling whole breasts—they cook faster and absorb the marinade better, plus there's no risk of a dry center.
• Extra virgin olive oil (2 tbsp for marinade, 1 tbsp for tzatziki): The quality here matters because it's not being cooked into submission; you taste it directly, so don't reach for the cheap bottle.
• Fresh lemon juice (2 tbsp for marinade, 1 tbsp for tzatziki): Bottled lemon juice will work in a pinch, but fresh juice has a brightness that actually transforms the flavor—it's worth the extra thirty seconds of squeezing.
• Garlic (3 cloves total): Mince it finely rather than using a press; you want it to distribute evenly through the marinade without becoming aggressive.
• Dried oregano (1 tsp): This is the backbone of the flavor—don't skimp here, and if your oregano has been sitting in your spice rack for two years, it's time for a replacement.
• Ground cumin (1/2 tsp): A small amount that adds warmth and depth without announcing itself loudly.
• Smoked paprika (1/2 tsp): This gives color and a subtle smokiness that makes it taste grilled even if you're cooking indoors.
• Greek yogurt (200 g, 2% or 0%): Use the real stuff, not the sweetened kind—the tangy notes are essential to the tzatziki working as a sauce rather than just a condiment.
• Cucumber (1/2 medium for tzatziki, 1 medium for bowls): Grate it and squeeze out the liquid aggressively; watery tzatziki is a sad thing.
• Fresh dill (1 tbsp): Fresh only—dried dill tastes like hay and completely changes the character of the sauce.
• Brown or white rice (200 g cooked): Cook it with a pinch of salt so it has flavor on its own, or use cauliflower rice if you want to keep things lighter.
• Cucumber, tomato, red onion, bell pepper (assorted vegetables): Dice everything into roughly the same size so the bowl feels intentional rather than thrown together.
• Kalamata olives (80 g): Pit them yourself if you can; pre-pitted ones sometimes taste a bit tired.
• Feta cheese (60 g, optional): A good crumble of this adds saltiness and richness, but it's genuinely optional if you're watching sodium.

Instructions

Build your marinade like you mean it:

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper until everything is combined and the spices aren't clumping. The mixture should smell immediately Mediterranean—if it doesn't, taste it and adjust the lemon juice or oregano until it does.

Coat the chicken and be patient:

Add your chicken cubes to the marinade, toss until every piece is covered, and let it sit covered in the fridge for at least twenty minutes—longer is better, up to a couple of hours. This isn't about rushing; the acid from the lemon is gently tenderizing the chicken while the spices seep in.

Make tzatziki while you wait:

Grate your cucumber half directly into a fine-mesh sieve, then use a spoon to really press out the excess liquid—this is the difference between sauce and soup. In another bowl, whisk together Greek yogurt, the wrung-out cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper until smooth, then taste and adjust the lemon juice or salt to your preference. Chill it until you're ready to serve.

Get your grill or pan hot:

Whether you're using a grill, grill pan, or skillet, get it to medium-high heat until it's properly hot—a drop of water should sizzle immediately. Thread your marinated chicken onto skewers if grilling, or just lay them out ready to go if you're using a pan.

Cook the chicken until it's golden and done:

Place chicken on the hot surface and don't touch it for three to four minutes—this is how you get color and char. Flip once and cook for another three to four minutes, or until the internal temperature reads 74°C (165°F) when you check the thickest piece with a thermometer. The chicken should be golden with slight char marks, and it should feel firm but not hard.

Assemble your bowls with intention:

Divide cooked rice among four bowls, then arrange the grilled chicken, diced cucumber, tomato, red onion, bell pepper, and olives on top in whatever way makes the bowl feel intentional to you. A drizzle of good olive oil over the vegetables isn't wrong, either.

Add tzatziki and finish:

Spoon a generous amount of tzatziki over each bowl, or serve it on the side so people can control their own ratio. A scatter of fresh dill on top is the kind of small gesture that makes everything look like you knew what you were doing.

Save

There was an evening when I made these bowls for someone who'd been having a rough week, and they sat at my kitchen counter and actually relaxed while eating—no phone, no rushing, just present and enjoying food. That's when I realized this isn't just a recipe; it's a small act of care disguised as dinner.

Why Homemade Tzatziki Changes Everything

Store-bought tzatziki has its moments, but making it fresh teaches you something about how simple ingredients become something complex when you pay attention. The Greek yogurt provides tang, the cucumber adds cooling freshness, the dill brings brightness, and the lemon juice ties it all together into something that tastes alive. Once you've made it this way, you'll understand why it's worth the five extra minutes.

The Flexibility of These Bowls

One of my favorite things about this recipe is how it adapts without losing its soul—swap the rice for cauliflower rice and suddenly it's lighter, use grilled tofu instead of chicken and it becomes vegetarian, skip the feta if dairy bothers you. The marinade and tzatziki stay the same, so the core flavors remain, but you're making it your own rather than just following instructions.

Building Flavor Beyond the Recipe

The real secret to these bowls isn't locked into the measurements; it's in tasting as you go and trusting your own palate. A squeeze of fresh lemon juice over the finished bowl, a crack of black pepper, a drizzle of good olive oil—these finishing touches take it from good to memorable. Think of the recipe as a foundation, but your kitchen instincts as the actual building.

• If the tzatziki tastes too salty, add a bit more yogurt; if it's too bland, more lemon juice usually fixes it.
• Don't assemble the bowls too far in advance or the vegetables will start weeping into the rice.
• Warm pita bread on the side is optional but genuinely lovely for wrapping up leftovers or scooping extra tzatziki.

Save

Making these bowls has become less about following a recipe and more about the rhythm of cooking something that feels both nourishing and indulgent. They taste like summer no matter the season, and they taste like you actually cared about the person eating them.

Recipe FAQs

→ How do I marinate the chicken for best flavor?

Toss chicken cubes in olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Marinate at least 20 minutes or up to 2 hours in the fridge for tender, flavorful meat.

→ Can I substitute the rice for a low-carb option?

Yes, cauliflower rice works well as a low-carb alternative while keeping the bowl light and nutritious.

→ What is the best way to prepare the tzatziki sauce?

Combine Greek yogurt, grated cucumber (squeezed of excess liquid), garlic, dill, lemon juice, olive oil, salt, and pepper. Chill until serving for creamy freshness.

→ How should I cook the chicken for optimal results?

Grill the marinated chicken over medium-high heat for 3–4 minutes per side until golden and cooked through (internal temp 74°C/165°F). Alternatively, cook in a grill pan or skillet.

→ Are there vegetarian options for this dish?

Yes, substituting chicken with tofu offers a vegetarian-friendly variation without sacrificing protein.

→ What are some suggested accompaniments?

Serve with warm pita bread or pair the bowls with crisp white wine such as Sauvignon Blanc to complement the flavors.