Chicken Souvlaki Bowls with Garlic Fries.
Chicken Souvlaki Bowls with Garlic Fries…better known as the loaded Greek-inspired “street food” bowl that you need in your life this week. Grilled Greek marinated chicken skewers, served bowl style with grilled zucchini, homemade garlic fries, Tzatziki, and fresh summer cherry tomatoes. These bowls are simple to throw together, full of fresh ingredients, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week…and all summer long.
I mentioned on Sunday that my family is all in town this week. If you’ve been reading for a while, then you know that my brothers are all about protein-heavy meals. They love meat, they love potatoes, and they can do without anything green. I wish so much that I was exaggerating, but it’s all true. Each and every one of my five brothers could live off of grilled chicken and rice and be pretty happy. Though they do love spicy sauces and things like that, so they would probably get bored…eventually.
Enter my sisterly side-eye, here.
Anyway, point is that they love their chicken dishes, they love anything with garlic, and anything with potatoes. My eldest brother Creighton? He particularly loves gyros. More specifically a lamb gyro with plenty of special sauce, onions, and all the fixings. Every time he’s in town he begs me to make lamb gyros, and to this day I have not done it. Someday I will. But today I’m sharing my easier “deconstructed” gyro with oregano marinated chicken, garlicky fries, Tzatziki, and all the good fixings. So the healthier, slightly simpler version of a Gyro.
These bowls were dinner on Sunday night. They turned out so delicious that I decided to recreate them on Monday. I tried to make them pretty…ish (I don’t LOVE the photos) so I could share the recipe today.
If you’re new to Souvlaki, it’s Greek marinated meat with oregano, garlic, and lemon. You can use any variety of meat, but chicken and lamb are the most common. The marinade is very simple, a good amount of oregano, paprika, garlic, and lemon really go a long way and create a chicken skewer that’s tender and flavorful. I prefer to do a quick marinade of the chicken since I’m never prepared for a long marinating time. Most of the time 15 minutes is about all I have, so I make it work. And you know, it’s still darn good.
While the chicken marinates, I like to get to work on the garlicky fries. Oh, these fries. I could not love them more.
Yes, you need to turn your oven on to make these fries (or if you have an air fryer you could certainly air fry them). I promise these fries are so worth it. They kind of make these bowls. The key with the fries is adding just the right amount of garlic so that it’s flavorful, but not overpowering. I like to add a little before and after cooking for the best flavor. And then finish with oregano and flaky sea salt.
Alright, so fries are in the oven, now it’s time to grill the chicken skewers and zucchini.
Once the chicken and zucchini are done grilling the fries should be finishing up and it’s time to begin assembling.
The rest of the bowls are very much up to you, but I’m encouraging you to add the following.
First, warm naan or pita bread. Either is great, but around here we really prefer naan (video on how to make). But I’m sure you probably guessed this. The bread will act as the base of your bowl.
Next up you need Tzatziki. It’s a Greek yogurt-based sauce with cucumber, lemon, and dill. It’s simple to make at home using this recipe or pick up some from your local Trader Joe’s or Whole Foods. Either way, just get your hands on some Tzatziki. It’s a must when serving up chicken souvlaki of any kind.
Now, layer on the “salad” items. For me, that means shredded lettuce, the zucchini we grilled with the chicken, cherry tomatoes, and a sprinkle of feta cheese (which I forget about while taking the photos, sorry!). This is the area where you can really have fun and add your favorites…radishes, additional cucumbers, olives, onions, whatever you love!
Finally, add the fries and chicken skewers – and done!
I have to admit, this is not a 30-minute dinner. No, it’s more like an hour start to finish. Which I know can be a lot of time, especially on a weeknight, but if you can swing it, you must give these bowls a try. They’re healthy, are a great use of summer produce, and so delish. The perfect summer staple recipe for any night of the week.
If you make this these chicken Souvlaki bowls with garlic fries, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chicken Souvlaki Bowls with Garlic Fries.
- 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
- 4 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 2 tablespoons chopped fresh oregano
- 1 small shallot, chopped
- 2 cloves garlic, minced or grated
- zest and juice of 1 lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 zucchini, sliced into 1/4 inch slices
- 1/2 cup crumbled feta cheese
- 6 fresh pitas or naan bread, warmed
- 1 cup Tzatziki, store-bought or homemade
- 1 cup cherry tomatoes, halved
- hummus and shredded lettuce, for serving
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced or grated
- 3 tablespoons chopped fresh oregano
- kosher salt
- 4 medium russet potatoes, cut into ¼-inch-thick matchsticks
1. In a gallon-size zip-top bag or bowl, combine the chicken, olive oil, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
2. Meanwhile, make the fries. Preheat the oven to 425 degrees F.
3. In a small bowl, whisk together the olive oil, garlic, oregano, and salt. Place the potato matchsticks in a large bowl and pour half the garlic mixture over. Gently toss to coat. Arrange the fries in an even layer on a baking sheet. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic oil.
4. Set your grill, grill pan, or skillet to medium-high heat. Toss the zucchini with the remaining tablespoon olive oil and a pinch of salt and pepper. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 425 degrees for 15-20 minutes.
5. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the zucchini until lightly charred, 3-4 minutes per side. Remove everything from the grill.
6. To serve, spread the Tzatziki onto warmed naan. Add lettuce, tomatoes, zucchini, and feta. Top with fries and chicken. If desired, add a dollop of hummus. EAT!
Our Favorite Recipes
Spanish Tortilla with Burrata and Herbs.