Chicken souvlaki bowl – Mel’s kitchen coffee shop

These delicious chicken souvlaki bowls are filled with lemon chicken kebabs, grilled vegetables, tzatziki, hummus, feta and garlic rice!

This is a meal I dreamed of.

Chicken souvlaki marinade

There are so many things to do in these chicken chicken bowls! (In a great way.) But, in a few minutes of preparation time, they blend together quickly and easily, especially if you use some store-bought hacks, we’ll do it in a minute.

First of all, chicken!

Chicken souvlaki is a Greek-style dish that involves marinating the chicken in a mixture of lemon juice, olive oil, garlic, oregano and some other simple ingredients.

Cut the chicken into bite-sized pieces, put on the skewers and grill. It’s delicious and juicy, so, so great!

Chicken Souvlaki bowl toppings and seasonings

How and how to use tender chicken souvlaki for restriction! Recipes include my favorite variants:

• Garlic Rice (hoo-boy, OK)
• Grilled zucchini, chili and red onion (can easily cook vegetables in a fryer – details below ⬇️)
• tzatziki sauce
• Hummus
• Wool cake crushed
• Large bread
• Other toppings: cherry tomatoes, avocados, etc.

I include homemade recipes In the notes of the recipes from Tzatziki and Hummus, but I tell you, these are two of the best opportunities to get store purchases to grab your time (and have some delicious options for sauces in the wild).

Change the toppings to your preference. Add, subtract, delete, multiply. Regardless of the need to respect your taste buds and make you excited about dinner.

These bowls are only as good as what you stack up there! So, follow your heart and they will be delicious.

My jam is a Greek style meal. I like the taste. I like freshness. I like the bread and feta that almost always (should) accompany. I like all.

These chicken souvlaki bowls are right there and there are some of my favorite Greek meals! They are definitely the “last meal” delicious.

Don’t let a long list of components drag you down; it’s a simple meal with a lot of flavors and quickly blended together with some preparation and planning. I promise you will be so good and I’m glad you’re them!

One year ago: Simple English muffin bread {new and improved}
Two years ago: Creamy avocado toasted vegetarian bread
Three years ago: Loaded barbecue chicken totchos
Four years ago: Lemon White Chocolate Cream Bar
Five years ago: Relaxed Moroccan Chicken Skewers with Crazy Good Green Sauce
Six years ago: Roasted sweet potato lentil salad
Seven years ago: Strawberry Rhubarb Pie
Eight years ago: Summer Roasted Vegetable Orzo Salad and Fresh Basil
Nine years ago: Whole-cereal pumpkin blueberry muffin
Ten years ago: Easy Brazil cheese bread {pao de queijo}

Chicken souvlaki bowl

yield: 6 Serve

Preparation time: 30 minute minute

Cooking time: 20 minute minute

Peeling time: 2 Hour HRS

Total time: 2 Hour HRS 50 minute minute

chicken:

• ¼ cup olive oil
• 2 Spoon Fresh lemon juice
• 2 Spoon Red wine vinegar
• 1 teaspoon Dried oregano
• 2 clove Garlic, chopped
• 1 teaspoon Salt
• 1½ to 2 pound Boneless, skinless chicken breast or thighs, cut into 1-inch pieces

Rice + Vegetables:

• 2 Spoon olive oil
• 2 Small Zucchini or yellow pumpkin (or combination), diced
• 1 Big Bell pepper, cut into small diced
• 1 Medium Red onion, cut into 1/2 to 1 inch pieces
• Salt and pepper
• Hot, cooked rice, for use (optional – see the notes for my favorite garlic rice recipe)

Toppings + Seasoning Ideas:

• Tzatziki, store-buyed or homemade (see notes)
• Hummus, store-bought or homemade (see notes)
• Wrinkled feta cheese
• Pickled red onions
• Dice avocado
• Dice tomatoes
• Pita or bread, served next to it (see notes)

Chef ModePrevent the screen from becoming dark

• For chicken, Stir together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a plate or resealable bag. Pour marinade over the chicken, toss the coating, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.

• Crush the chicken onto the skewers. Roast once over medium heat, flip once, until the chicken is cooked for 6 to 8 minutes. Put the chicken skewers in foil and let stand for 5 to 7 minutes before serving.

• For vegetables, Preheat the oven to 425 degrees. Arrange in single layer on a half pan. Bake in the oven for 15 to 20 minutes until golden and crispy. (See the Fryer Instructions Notes.)

• Slide the chicken off the skewers. Serve the chicken with rice, roasted vegetables and any or all of the sauce and toppings.

vegetable: Change the vegetables as you wish – Many different vegetables can work here: cauliflower, cauliflower, mushrooms, etc. Instead of cooking on the stovetop, you can stir with olive oil, salt and pepper and bake in the oven (400 degrees Celsius for 15 minutes) or cook on an air rack for 400 degrees Celsius (400 degrees Celsius) (400 degrees Celsius).
rice: These garlic rice are great in these chicken chicken bowls. Start the rice before placing the chicken on the grill to maximize time.
tzatziki: The Tzatziki sauce recipe on this post is an easy homemade choice.
Hummus: Homemade hummus recipes are here.
Big bread: Here are several homemade recipes – large bread, easy yogurt bread, sour bread, bread, homemade pita bread.

author: Mel

course: main course

gourmet food: American, Greek

method: Fryer, baking, roasting, stove

Serve: 1 Service (including chicken and vegetables),,,,, Calories: 272KCAL,,,,, carbohydrate: 5g,,,,, protein: 25g,,,,, Fatty: 17g,,,,, Saturated fat: 3g,,,,, cholesterol: 73mg,,,,, sodium: 525mg,,,,, fiber: 1g,,,,, sugar: 3g