Greek Chicken Souvlaki Bowls with Creamy Feta Sauce

 

Serves: 4

Preparation: 20 minutes

Marinade onion in vinaigrette for at least 2 hours or overnight

Marinade the chicken for at least 1 hour or overnight

Cooking Time:  About 25 minutes

 

 

Recipe and photo courtesy of top easy recipes 9.1.26

This recipe has been reproduced on countless occasions on social media and so it is hard to find the original provenance and creator.

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I have added some further elements to make this dish even more appealing and the chicken is so succulent and delicious, you will want to make this time and time again!

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I have subsequently made this dish with both Tofu and Quorn on different

occasions, as per images above - the Quorn style chicken was 

especially good for this dish.

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Utensils:

 

Large roasting pan lined with reusable silicon lining

2 large mixing bowls (marinade for chicken / red cabbage and onion salad

Serving dish for tomato and spring onion salsa

Small bowl for yogurt dressing

1 large slotted spoon

Chopping board

Sharp knife

Lemon juicer

Grater or julienne knife for lemon

Scissors

Garlic press

Small whisk for marinade

 

 

Ingredients

 

For the Chicken Souvlaki Marinade

 

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes (4 breasts)

• Alternatively, 280g tofu will do about 3 servings, 300g chicken style quorn will feed 4

• 3 tbsp olive oil

• Juice of 1 lemon

• Zest of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

 

For the Creamy Feta Sauce

 

• ½ cup crumbled feta cheese

• ½ cup Greek yogurt

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Salt and black pepper, to taste

 

For the Bowls

 

• 2 cups cooked rice, quinoa, or couscous

• ½ cup cherry tomatoes, halved

• ½ cup edamame beans

• ½ cup sweet corn (frozen or tinned)

• ½ cup cucumber, diced

• 2 tbsp Kalamata olives, sliced

• One avocado, peeled and sliced

• One red onion and red cabbage,  

• (Honey mustard vinaigrette to marinate the onion)

• Fresh parsley or dill, chopped

 

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Method 

 

1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Toss cubed chicken in marinade and refrigerate one hour or overnight.
    

2. Make a vinaigrette of 3 parts oil to one part vinegar and add a little Dijon mustard, honey and marinade the sliced red onion for at least two hours or overnight.
    

3. Grill or skillet-cook chicken 5–7 minutes per side until golden and cooked through, alternatively, place chicken into a roasting tin lined with baking sheet or reusable silicone sheet and bake for about 25 minutes.
    

4. For the creamy feta sauce, blend feta, Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper until smooth, set aside.  This can be stored in the fridge for up to three days.
    

5. Assemble bowls with a base of rice or couscous. Top with grilled chicken, cherry tomatoes, cucumber, red onion, avocado and olives or arrange in sections into as serving dish.
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6. Drizzle with creamy feta sauce and garnish with fresh herbs. Serve warm.