Greek Chicken Souvlaki Mediterranean Bowl
A vibrant fusion of Greek and Moroccan flavors, featuring grilled chicken souvlaki, Moroccan tomato couscous with spices, cooling tzatziki, pickled onions, and a zesty salad. A 7-ingredient meal with ahead-of-time prepped layers for a 5-minute assembly.
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Marinating Grilling Pickling Boiling
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Ingredients
700g boneless, skinless chicken thighs
200g full-fat Greek yogurt
3 tbsp fresh lemon juice
Zest of 2 lemons
2 tsp smoked paprika
2 tsp ground cumin
3 garlic cloves
7g salt
1 tsp black pepper
2 tbsp za’atar seasoning
100g fresh herbs (sage, mint, thyme, basil), finely chopped
30ml olive oil
300g Moroccan couscous
300ml chicken broth or water
2 tsp tomato paste
100g red onion, thinly sliced (pickled onions)
100ml apple cider vinegar
Instructions
1. Mix Greek yogurt, 1.5 tbsp lemon juice, zest of 1 lemon, 1 tsp smoked paprika, 1 tsp cumin, minced garlic (1.5 cloves), za’atar, chopped herbs (25g), and 15ml olive oil in a bowl. Marinate chicken thighs for at least 1 hour, refrigerated overnight for best flavor.
2. Cook couscous: Bring chicken broth to a boil, stir in couscous. Cover, remove from heat, and let sit 5 minutes. Fluff with a fork and stir in remaining 1 tsp smoked paprika, 1 tsp cumin, 1 tsp coriander, tomato paste, and 15ml olive oil.
3. For pickled onions: Combine sliced red onion, apple cider vinegar, remaining 10ml lemon juice, and 6g salt in a bowl. Let sit 30 minutes to 2 hours.
4. Make tzatziki: In a separate bowl, mix remaining yogurt, 15ml lemon juice, zest of 1 lemon, fresh herbs (40g), and 10ml olive oil.
5. Grill chicken: Heat 10ml olive oil in a pan, sear chicken on both sides (7-9 minutes) until charring and fully cooked. Slice into pieces.
6. Assemble each bowl: Layer couscous, top with grilled chicken, drizzle tzatziki, arrange pickled onions, and garnish with tzatziki salad. Serve warm or at room temperature.
Notes
Marinating time omitted as passive rest period.
For vegetarian version, substitute chicken thighs with 400g marinated tofu or chickpeas.
All components store up to 24 hours; assemble just before serving. Use extra virgin olive oil for optimal flavor.