Name: Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad | 3 Easy Twists
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Greek
Ingredients: For the Chicken Souvlaki; 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes; 3 tbsp olive oil; 3 tbsp fresh lemon juice; 3 cloves garlic, minced; 2 tsp dried oregano; 1 tsp ground cumin; ½ tsp paprika; Salt & black pepper, to taste; For the Tomato-Cucumber Salad; 2 cups cherry tomatoes, halved; 1 cup cucumber, diced; ½ red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 2 tbsp olive oil; 1 tbsp red wine vinegar or lemon juice; Salt & black pepper, to taste; For Serving; 2 cups cooked rice or quinoa; ½ cup crumbled feta cheese; Warm pita bread (optional)

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Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad have earned a spot at the top of my weeknight dinner rotation. Boldly seasoned chicken, a fresh and zesty salad, fluffy grains, and tangy feta — it’s the kind of meal that feels indulgent but is actually nourishing and balanced. Imagine the smoky aroma of chicken sizzling in a pan, the burst of juicy cherry tomatoes, and the creamy bite of feta, all coming together in one hearty bowl. Honestly, this dish makes me feel like I’ve brought a little Greek taverna straight into my own kitchen. Let’s dive in, because this one is bound to become your new family favorite. And before we go too far — don’t forget you can subscribe at the bottom to get this recipe straight to your inbox.

Why Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad Work So Well

A flavor-packed weeknight hero

Here’s the thing: I’ve made a lot of chicken dinners in my life, but Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad never fail to surprise me. It’s that marinade — olive oil, lemon juice, garlic, and oregano — that transforms plain chicken into something juicy, smoky, and irresistible. Toss in a colorful salad that crunches and refreshes with every bite, and suddenly dinner feels exciting again.

Balanced and nourishing in every bite

If you’re like me, you want meals that taste good but also keep you feeling good. These bowls balance lean protein, healthy fats, and fresh vegetables in the most natural way. The rice or quinoa base gives you comfort carbs, the feta adds a salty punch, and the salad keeps everything light and fresh. That’s why I keep circling back to Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad whenever I need something easy yet vibrant.

Ingredients You’ll Need

For the Chicken Souvlaki:

1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tbsp olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1 tsp ground cumin
½ tsp paprika
Salt & black pepper to taste

For the Tomato-Cucumber Salad:

2 cups cherry tomatoes, halved
1 cup cucumber, diced
½ red onion, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt & black pepper to taste

For Serving:

2 cups cooked rice or quinoa
½ cup crumbled feta cheese
Warm pita bread (optional)

Kitchen Tools to Make It Easier

Mixing bowls for marinating and salad prep
Sharp knife and cutting board
Grill pan, skillet, or outdoor grill
Wooden or metal skewers (if grilling)
Measuring spoons and cups
Serving bowls for assembly

Ingredient Swaps and Add-Ons

Grains: Use farro, couscous, or cauliflower rice instead of rice or quinoa.
Protein: Swap chicken for shrimp, salmon, or even tofu for a plant-based twist.
Dairy-Free: Skip feta and drizzle with tahini or add avocado slices for creaminess.
Veggie Boost: Add bell peppers, kalamata olives, or shredded carrots to the salad.
Pita Swap: Try naan, lavash, or leave it out for a lighter bowl.

How to Make Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad

Marinate the chicken

Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Toss the chicken cubes in this mixture until coated, then cover and refrigerate for at least 30 minutes. Longer marinades mean deeper flavor, so if you have time, let it go overnight.

Prepare the salad

While the chicken marinates, mix cherry tomatoes, cucumber, red onion, and parsley in a bowl. Drizzle with olive oil and vinegar (or lemon juice), sprinkle with salt and pepper, and toss gently. This fresh salad is the cooling partner to the savory chicken.

Cook the chicken

Thread the chicken onto skewers if you’re grilling, or just cook it directly in a hot skillet or grill pan. Eight to ten minutes is usually perfect, turning occasionally, until the pieces are golden brown and fully cooked.

Assemble the bowls

Spoon rice or quinoa into bowls, top with chicken, add a generous serving of tomato-cucumber salad, and finish with crumbled feta. Warm pita bread on the side makes it feel like a feast.

What to Serve with These Bowls

Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad are filling on their own, but you can dress them up with extras:

Tzatziki sauce for creaminess
Roasted zucchini, eggplant, or peppers for extra veggies
Extra lemon wedges for a citrusy finish
A side of hummus and pita for dipping

If you love the idea of pairing souvlaki with something different, check out these variations:

Greek Chicken Souvlaki Bowls for the classic version.
Greek Chicken Souvlaki Bowls with Hummus for a creamy twist.
Greek Chicken Souvlaki Bowls with Garlic Sauce if you crave bold, garlicky flavor.

Tips for Success

Don’t skip the marinade: Even 30 minutes makes a big difference.
Cut evenly: Uniform chicken cubes cook more evenly.
High heat matters: You want that charred, smoky flavor — so don’t be afraid of a hot skillet or grill.
Make ahead: Salad and marinade can be prepped the night before.

Storage and Meal Prep

Fridge: Store leftovers in airtight containers for up to 3 days.
Freezer: Cooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm chicken in a skillet with a splash of olive oil. The salad is best enjoyed fresh, but you can chop the veggies ahead and store separately.

Nutrition Information (per serving, 1 of 4)

Nutrient	Amount
Calories	~510
Protein	38 g
Carbohydrates	45 g
Fat	20 g
Fiber	5 g
Sugar	5 g
Saturated Fat	6 g
Unsaturated Fat	13 g
Trans Fat	0 g
Sodium	480 mg
Cholesterol	95 mg

Frequently Asked Questions

Can I bake the chicken instead of grilling?
Yes! Spread the marinated chicken cubes on a sheet pan and bake at 400°F for 20–25 minutes, flipping halfway. You’ll still get great flavor.

What grain works best in these bowls?
Rice and quinoa are the classics, but couscous or bulgur wheat also work well. Use whatever you have on hand.

Can I make these bowls vegetarian?
Absolutely. Swap chicken for grilled halloumi, chickpeas, or marinated tofu. The rest of the bowl stays the same.

How do I make it more kid-friendly?
Skip the raw red onion and go lighter on the spices in the marinade. Add extra pita or even a dollop of plain yogurt for balance.

Wrapping It Up

Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad bring all the best Mediterranean flavors together in one vibrant, satisfying dish. They’re easy enough for weeknights but flavorful enough to serve guests. Whether you stick to the recipe or branch out with variations like Greek Chicken Souvlaki Bowls with Hummus or Greek Chicken Souvlaki Bowls with Garlic Sauce, you’ll find these bowls anything but boring.

If you loved this recipe, don’t forget to subscribe for more easy Mediterranean-inspired meals. And if you try it, pin it on Pinterest or leave a review — I’d love to see your creations!

Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad | 3 Easy Twists

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Author: Lisa
Total Time: 1 hour
Yield: 4 servings 1x

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Description

Greek Chicken Souvlaki Bowls with Tomato-Cucumber Salad are everything you want in a fresh and filling dinner — juicy marinated chicken, a crisp Mediterranean salad, fluffy grains, and tangy feta all layered into one hearty bowl. It’s quick enough for busy weeknights but flavorful enough to make you feel like you’re eating at a Greek taverna.

Instructions

Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes, toss well, cover, and refrigerate for at least 30 minutes.
Make the salad: In another bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and vinegar or lemon juice, season with salt and pepper, and toss gently.
Cook the chicken: Heat a grill pan, skillet, or outdoor grill. Thread chicken onto skewers or cook directly in the pan. Cook 8–10 minutes, turning occasionally, until golden and fully cooked.