Light Greek Chicken Souvlaki (Printable)

A fresh bowl featuring grilled chicken, crisp veggies, rice, and creamy tzatziki for a healthy 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 nonfat
11 - 1/2 medium cucumber, grated with excess liquid removed
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 Assembly

18 - 1 cup cooked brown or white rice
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 crumbled feta cheese, optional

# Method:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a mixing bowl. Add chicken cubes and toss until fully coated. Cover and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a small bowl. Mix until smooth and chill until serving time.
03 - Transfer marinated chicken pieces onto skewers if grilling, or prepare for stovetop cooking in a grill pan.
04 - Preheat grill or grill pan over medium-high heat. Cook chicken 3 to 4 minutes per side, turning once, until golden and internal temperature reaches 165°F.
05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with grilled chicken, diced cucumber, diced tomato, sliced red onion, diced bell pepper, halved olives, and crumbled feta cheese.
06 - Spoon prepared tzatziki over each bowl or serve alongside. Garnish with additional fresh dill if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because cubing it lets the marinade work its magic in minutes, not hours.
  • Homemade tzatziki tastes nothing like the store version—it's fresher, tangier, and feels like a real accomplishment.
  • Everything can be prepped ahead, making weeknight dinners feel effortless even when life gets chaotic.
02 -
  • Squeezing the moisture out of the grated cucumber is non-negotiable for tzatziki—skip this and you'll end up with a watery sauce that slides right off your veggies.
  • Don't skip the oil in the tzatziki itself; it adds richness and helps the sauce cling to everything in your bowl in a way yogurt alone simply cannot.
03 -
  • Don't let the chicken overcrowd the grill; give each piece space to breathe and develop color, or you'll steam it instead of searing it.
  • The tzatziki tastes better after it's been chilled for at least thirty minutes—the flavors marry and mellow slightly, creating something more sophisticated than the fresh version.
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