Description
This Chicken Skewer Mediterranean Bowl is loaded with juicy Greek-style chicken souvlaki, fluffy Moroccan tomato couscous, creamy tzatziki, crisp cucumber salad, tangy pickled red onions, and fresh herbs. It’s a colorful, flavor-packed bowl that feels restaurant-worthy but is easy enough for a weeknight dinner.
Ingredients
Greek Chicken Souvlaki
- 700g boneless, skinless chicken thighs
- 200g full-fat Greek yogurt
- 3 tbsp fresh lemon juice
- Zest of ½ lemon
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 3 garlic cloves
- 7g salt
- 1 tsp freshly cracked black pepper
- 2 tbsp za’atar seasoning
- Small handful each: fresh sage, mint, thyme, basil
- 20ml olive oil
Moroccan Tomato Couscous
- 300g Moroccan couscous
- 300ml chicken broth or water
- 2 tsp tomato paste
- 10ml olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- Salt and pepper to taste
Tzatziki
- 240g full-fat Greek yogurt
- 120g cucumber, grated and firmly squeezed dry
- 8g garlic, minced
- 15g fresh lemon juice
- 15g extra-virgin olive oil
- 6g fresh dill, finely chopped
- 10g fresh mint, finely chopped
- 3g salt
Quick Pickled Red Onion
- 2 medium red onions, sliced into thick rings
- 250ml boiling water
- 60ml white wine vinegar or apple cider vinegar
- 10g sugar
- 1 tsp coriander seeds
- 1 tsp whole black peppercorns
- 5g salt
Tomato Cucumber Salad
- 1 large (or 2 medium) tomatoes, cut into large cubes
- 1 whole cucumber, unpeeled, cut into large cubes
- 10ml extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Avocado
- 1 ripe avocado, cubed
- Salt and freshly ground black pepper to taste
To Finish
- Large handful fresh flat-leaf parsley or cilantro, roughly chopped
Instructions
-
1. Marinate the Chicken
Blend the fresh herbs, dry spices, garlic, olive oil, and 2–3 tablespoons of the yogurt into a thick paste. In a bowl, mix remaining yogurt with lemon juice and zest. Stir in herb paste. Cut chicken into 1.5-inch pieces, coat thoroughly in marinade, cover, and refrigerate at least 2 hours (overnight preferred).
2. Make the Pickled Onions
In a heatproof jar or bowl, combine boiling water, vinegar, sugar, salt, coriander seeds, and peppercorns. Stir until dissolved. Add onion rings and submerge fully. Let sit at least 30 minutes.
3. Prepare the Tzatziki
Squeeze grated cucumber very dry. Combine with yogurt, garlic, lemon juice, olive oil, dill, mint, and salt. Fold gently and refrigerate at least 20 minutes.
4. Cook the Couscous
Heat olive oil in a saucepan over medium-low. Add garlic and cook 1 minute. Stir in cumin, coriander, smoked paprika, and turmeric for 30–45 seconds. Add tomato paste and cook 30 seconds. Pour in broth and bring to a boil. Remove from heat, stir in couscous once, cover, and let sit 5 minutes. Fluff with a fork.
5. Prepare Salad and Avocado
Combine tomatoes and cucumber with olive oil, salt, and pepper. Let rest. Cube avocado just before serving and season lightly.
6. Cook the Chicken
Preheat grill or skillet until very hot. Thread chicken onto skewers without overcrowding. Cook 3–4 minutes per side until deeply golden and cooked through. Rest 5 minutes.
7. Assemble the Bowls
Divide couscous into bowls. Add 2–3 skewers of chicken. Spoon generous tzatziki alongside. Add tomato-cucumber salad, avocado, and pickled onions. Finish with chopped parsley or cilantro.
Notes
- Marinate overnight for best flavor.
- Squeeze cucumber thoroughly to avoid watery tzatziki.
- Cook chicken in batches if using a pan to prevent steaming.
- Couscous can be substituted with rice, quinoa, or farro.
- Components store separately for 3–4 days in the refrigerator.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main course
- Method: Grilling / Stovetop
- Cuisine: Greek / Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 42 g
- Cholesterol: 155 mg