Light Greek Chicken Souvlaki (Printable)

Grilled chicken pairs with crisp vegetables, fluffy rice, and creamy tzatziki for a vibrant Mediterranean meal.

# What You'll Need:

→ Chicken Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Tzatziki Sauce

10 - 7 oz Greek yogurt, 2% or fat-free
11 - 1/2 medium cucumber, grated with excess liquid squeezed out
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

→ Bowl Components

18 - 1 cup cooked brown or white rice, or cauliflower rice for low-carb option
19 - 1 medium cucumber, diced
20 - 1 large tomato, diced
21 - 1/2 small red onion, thinly sliced
22 - 1 small red bell pepper, diced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/4 cup feta cheese, crumbled, optional

# Step-by-Step Guide:

01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes and toss thoroughly to coat. Cover and marinate for at least 20 minutes or up to 2 hours refrigerated.
02 - While chicken marinates, prepare tzatziki by whisking together Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper until smooth and creamy. Refrigerate until serving.
03 - Thread marinated chicken onto skewers for grilling, or prepare for stovetop cooking in a grill pan.
04 - Preheat grill or grill pan to medium-high heat. Cook chicken skewers 3 to 4 minutes per side, turning once, until golden brown and cooked through with internal temperature reaching 165°F.
05 - Divide cooked rice equally among 4 serving bowls. Top each with grilled chicken, diced cucumber, diced tomato, red onion slices, diced bell pepper, Kalamata olives, and crumbled feta cheese.
06 - Spoon tzatziki sauce over each bowl or serve on the side. Garnish with fresh dill if desired and serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together in under an hour, which means weeknight dinner without the stress.
  • It's naturally high-protein and satisfying enough that you won't be hunting for snacks an hour later.
  • You can prep components ahead, which makes it feel less like cooking and more like assembly when you're hungry.
02 -
  • The marinading time matters—don't skip it or rush it; those twenty minutes are when the chicken actually becomes tender and flavorful, not just a vehicle for sauce.
  • Squeezing the liquid out of the grated cucumber is non-negotiable; one lazy moment here and your tzatziki becomes a watery disappointment.
  • Use a meat thermometer if you have one; the difference between slightly undercooked and dry chicken is just a few degrees, and guessing is how you end up with rubbery dinner.
03 -
  • Prep all your vegetables the night before and store them separately in airtight containers; assembly becomes almost meditative when everything is ready.
  • If you're cooking for a crowd, marinate the chicken in the morning and cook it just before eating so it stays warm and fresh.
  • The bowl is actually better at room temperature than hot, so don't stress about everything being piping hot at the same time.
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