I love how this bowl brings together so many textures and flavors in one meal. The marinated chicken is rich and aromatic, while the tzatziki adds a cool, creamy contrast. I also appreciate how each component can be prepared ahead of time, making it perfect for meal prep. It feels like a complete, restaurant-quality dish that I can easily recreate at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
700 g boneless skinless chicken thighs 200 g full-fat Greek yogurt 3 tablespoons fresh lemon juice zest of half a lemon 2 teaspoons smoked paprika 2 teaspoons ground cumin 3 garlic cloves 7 g salt 1 teaspoon black pepper 2 tablespoons za’atar seasoning fresh herbs like sage mint thyme or basil 20 ml olive oil
300 g Moroccan couscous 300 ml chicken broth or water 2 teaspoons tomato paste 10 ml olive oil 2 garlic cloves minced 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon smoked paprika 1/2 teaspoon turmeric salt and pepper to taste
240 g Greek yogurt 120 g cucumber grated and squeezed dry garlic minced lemon juice olive oil fresh dill and mint salt
2 medium red onions vinegar sugar salt coriander seeds black peppercorns
tomatoes cubed cucumber cubed olive oil salt and pepper
1 ripe avocado cubed fresh parsley or cilantro for garnish
Directions
I start by preparing the marinade. I blend fresh herbs, spices, garlic, olive oil, and a bit of yogurt into a thick paste. Then I mix it with the remaining yogurt, lemon juice, and zest before adding the chicken pieces. I let the chicken marinate for at least 2 hours, preferably overnight.
Next, I make the pickled onions by soaking sliced onions in a mixture of hot water, vinegar, sugar, salt, and spices. I let them sit for at least 30 minutes.
I prepare the tzatziki by combining squeezed grated cucumber with yogurt, garlic, lemon juice, olive oil, dill, mint, and salt. I refrigerate it to let the flavors develop.
For the couscous, I sauté garlic in olive oil, add spices, and stir in tomato paste. I pour in broth, bring it to a boil, then add couscous, cover, and let it steam before fluffing.
I prepare the fresh salad by combining chopped tomatoes and cucumber with olive oil, salt, and pepper. I also cube the avocado just before serving.
To cook the chicken, I thread it onto skewers and cook it on a hot grill or pan until golden and fully cooked, then let it rest.
Finally, I assemble the bowls by adding couscous as the base, placing the chicken on top, and arranging tzatziki, salad, avocado, and pickled onions around it. I finish with a generous sprinkle of fresh herbs.
Servings and timing
I usually get about 4 servings from this recipe. Preparation takes around 40 minutes plus marinating time, and cooking takes about 15 minutes, so everything is ready in about 55 minutes excluding marination.
Variations
I sometimes swap couscous for rice or quinoa for a different base. When I want a lighter version, I use chicken breast instead of thighs. I also like adding hummus or olives for extra Mediterranean flavor. Occasionally, I make it vegetarian by replacing chicken with grilled vegetables or chickpeas.
storage/reheating
I store the components separately in the refrigerator for up to 3 days. When reheating, I warm the chicken and couscous gently and add the fresh toppings afterward. I keep the tzatziki chilled and add it just before serving.
FAQs
Can I marinate the chicken overnight?
I prefer marinating overnight because it gives the chicken deeper flavor and tenderness.
What can I use instead of couscous?
I sometimes use rice, quinoa, or even bulgur as a substitute.
How do I keep tzatziki thick?
I make sure to squeeze as much water as possible from the cucumber before mixing.
Can I cook the chicken without skewers?
I often cook it in a skillet or grill pan, and it works just as well.
Can I prepare this meal ahead of time?
I prepare all components in advance and assemble the bowls when ready to eat.
Conclusion
I find this Greek chicken souvlaki Mediterranean bowl to be a perfect balance of fresh, hearty, and flavorful elements. It’s a versatile and satisfying meal that I enjoy making whenever I want something wholesome and delicious.
Greek Chicken Souvlaki Mediterranean Bowl is a vibrant and hearty dish with juicy marinated chicken, couscous, fresh veggies, and creamy tzatziki. Perfect for a balanced and flavorful meal.
Author:Ella
Prep Time:25 minutes (+ marinating time)
Cook Time:30 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course / Bowl
Method:Grilling / Stovetop
Cuisine:Mediterranean / Greek
Ingredients
For the Chicken Souvlaki: 700 g boneless skinless chicken thighs
200 g Greek yogurt
3 tbsp lemon juice
Zest of 1/2 lemon
2 tsp smoked paprika
2 tsp ground cumin
3 garlic cloves
Salt & black pepper
2 tbsp za’atar seasoning
Fresh herbs (sage, mint, thyme, or basil)
Olive oil
For the Couscous: 300 g Moroccan couscous
300 ml chicken broth or water
2 tsp tomato paste
10 ml olive oil
2 garlic cloves, minced
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1/2 tsp turmeric
Salt & pepper
For the Tzatziki: 240 g Greek yogurt
120 g cucumber, grated and squeezed dry
Garlic, lemon juice, olive oil
Fresh dill and mint
Salt
For Pickled Onions: 2 red onions, sliced
Boiling water
Vinegar (white wine or apple cider)
Sugar, salt
Coriander seeds & peppercorns
For the Salad & Toppings: Tomatoes, cubed
Cucumber, cubed
Olive oil
1 avocado, cubed
Fresh parsley or cilantro
Instructions
Marinate Chicken: Blend herbs, spices, garlic, olive oil, and yogurt. Mix with remaining yogurt, lemon juice, and zest. Add chicken and marinate at least 2 hours (overnight best).
Pickle Onions: Combine hot water, vinegar, sugar, salt, and spices. Add onions and soak for at least 30 minutes.
Make Tzatziki: Mix yogurt, squeezed cucumber, garlic, lemon juice, olive oil, herbs, and salt. Chill.
Cook Couscous: Sauté garlic in oil, add spices and tomato paste, then broth. Bring to boil, add couscous, cover, and rest 5 minutes. Fluff with fork.
Prepare Salad: Combine tomatoes and cucumber with olive oil, salt, and pepper. Cut avocado just before serving.
Cook Chicken: Grill or pan-sear skewered chicken over high heat for 6–8 minutes until charred and cooked through. Rest before serving.
Assemble Bowls: Add couscous, chicken skewers, tzatziki, salad, avocado, and pickled onions. Garnish generously with fresh herbs.
Notes
Marinate chicken overnight for best flavor.
Squeeze cucumber thoroughly for thick tzatziki.
Do not overcrowd the pan when cooking chicken.
Great for meal prep—store components separately.
