Loaded Greek Chicken Souvlaki Bowls

This is the most delicious bowl you will ever have! Greek chicken souvlaki skewers, roasted potatoes, and  Mediterranean rice topped with homemade tzatziki.

I love making my loaded Greek chicken souvlaki bowls all summer because they don’t heat up the house and are perfect for a weeknight dinner. The Greek chicken is so juicy, the veggies are perfectly tender, and the potatoes are nice and crispy. I serve it all over my comforting Mediterranean rice pilaf with my mom’s homemade tzatziki sauce, and everyone loves it.  

I usually make a double batch so we all have leftovers the next day. You can mix up the veggies each time you make this or just stick to what your family loves. It can even be a low-carb option if you make it with cauliflower rice. You’re going to love how quickly you get tons of Mediterranean flavor!

Why will I make this often?

Buttery, fresh, lemony rice

Moist, herby chicken

Tender, slightly charred veggies

Crispy, pillowy potato wedges

Cool, fresh tzatziki sauce

• 

• 

• 

What do I need to marinate the chicken?

Boneless skinless chicken thighs -they always stay juicy, even if overcooked, so I recommend thighs over chicken breasts every time. However, if that’s what you like, just keep an eye on it so it doesn’t overcook.

Olive oil -helps add flavor and the seasoning stick to the chicken.

Fresh lemon juice -adds a bright citrus flavor to the marinade.

Garlic cloves -grated so it melts into the marinade and flavors each bite.

Dried oregano -adds a ton of earthy herb flavor, but you could use dill, basil, or your favorite herb combination.

Salt and freshly cracked black pepper –enhances all the marinade flavors.

Ground cumin -adds a warm, smoky pepperiness you’ll love.

Crushed red pepper flakes -my family enjoys a little heat, but you can leave it out if your family doesn’t.

Which vegetables do I use?

Red onion -cut into wedges big enough to skewer without breaking in half.

Bell peppers -cubed into pieces the same size as the onion. If your family isn’t a big fan, try cherry tomatoes, eggplant, squash, or your favorite vegetables.

Zucchini -cut into rounds as thick as you like them, but keep them in proportion so they don’t overcook.

Olive oil -helps the veggies cook and the salt and pepper stick.

Salt & black pepper -even veggies need a little salt and pepper to taste their best.

What do I need for the potatoes?

Russet -or gold Potatoes, peeled and cut into wedges about 1/2 inch thick.

Olive oil -to help create a crispy exterior when cooked and help the seasoning stick.

Salt & freshly cracked black pepper -potatoes scream for salt, so I use a lot.

Garlic powder -adds garlic flavor without bitterness.

Dried oregano -my favorite herb on potatoes, but you can use your favorite.

What supplies do I need?

You’ll need wooden skewers for the chicken and vegetables. I like to use the Air Fryer to cook my chicken skewers, but you could also have someone throw them on the grill!

How do I marinate the chicken?

Cut the chicken thighs into pieces about 2 inches wide. Combine the chicken, seasonings, olive oil, and lemon juice in a large bowl and toss until coated. Set aside to marinate for 30 minutes or overnight in the refrigerator.

How do I prepare the veggies?

Cut the veggies about the same size as the chicken. Thread the chicken and vegetables through skewers and place them on a baking tray. Pour the remaining marinade over the skewers. Then, drizzle some more olive oil onto the vegetables and season lightly with salt and pepper.

How do I cook the potatoes?

Preheat the oven to 425 °F, 220 °C. Place the potatoes in a large bowl and drizzle with olive oil. Season with salt, pepper, garlic, and oregano (if desired). Toss together until coated. Transfer the potatoes onto a half-sheet baking tray in an even layer, and bake until golden and tender, about 35-40 minutes.

How do you air fry chicken souvlaki?

Preheat the air fryer to 400 °F, 200 °C for 5 minutes. Add enough skewers to fill the basket in an even layer. Do not stack them on top of each other. Air fry them for about 6-7 minutes per side. The chicken is cooked when the internal temperature reaches 165 F. Transfer the skewers to a platter.

Can you grill souvlaki?

Yes! Grill the chicken and vegetable skewers for about 6-10 minutes, turning every 3-4 minutes. The veggies will be ready when they have charred a bit and slightly softened.

Can I make this ahead of time?

Yes! The rice and tzatziki can be made several days before and used with other meals. You can also assemble the skewers up to a day in advance, cover them with plastic wrap, and keep them in the fridge until it is time to air fry or grill. It’s best to do the potatoes right at dinner time, though, to ensure they’re crispy.

What’s the best way to serve chicken souvlaki?

I put the Mediterranean rice pilaf in the bowl with the skewers and potatoes on top and leave the tzatziki out for everyone to use as much as they’d like. You can also take the chicken and veggies off the skewers, but I usually just let each person do it themselves. If I have lemons and parsley, I’ll put them out for more lemony goodness and a fresh garnish. Kali Orexi!

Do you have more ways to eat souvlaki?

Yes! For chicken, I’ve posted my Chicken Souvlaki With Haloumi & Vegetable Skewers before, as well as The Ultimate Chicken Souvlaki Board and my Quick & Easy Chicken Souvlaki Skillet. You can swap out the chicken for beef or lamb in any of those, but I still made sure to share my Beef Souvlaki Skewers and Greek Lamb Souvlaki With Grilled Veggie Skewers.

Watch the Video