Greek Chicken Souvlaki Bowl

Greek chicken souvlaki doesn’t always have to come wrapped in pita. This bowl version serves herb-marinated souvlaki skewers over lemony orzo with cherry tomatoes, olives, feta and a sharp lemon sauce — all the flavors of a Greek souvlaki plate, in a bowl you can put together on a weeknight.

Overview

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Why you will love this chicken souvlaki bowl

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• Real souvlaki flavor. Boneless chicken thighs marinate in a herb-and-garlic marinade, then sear until the edges char and caramelize just right.
• One bowl, the full Greek plate. Lemony orzo, cherry tomatoes, olives, and feta — everything you’d find on a Greek souvlaki plate, no pita required.
• Weeknight friendly. The marinade does the work. Sear, finish in the oven, assemble, and done.
• The lemon sauce. Sharp, bright, and a little addictive. It pulls the whole bowl together and keeps in the fridge for two weeks.

Here is what you need

• Chicken thighs. Skinless and boneless. They are more flavorful and juicy than chicken breast, which can sometimes be dry, and are less likely to be overcooked. If possible, aim for organic, free-range chicken thighs.
• Fresh parsley, rosemary, and garlic. The herbs and one garlic clove are used for the chicken marinade.
• Lemons. The zest of one lemon goes into the marinade; the juice goes into the amazing lemon sauce.
• Mustard. My go-to is a tablespoon of Dijon mustard for adding tangy, sharp notes to the lemon sauce. If it is not available, yellow mustard will do in a pinch.
• Sugar. A teaspoon goes into the lemon sauce.
• Orzo pasta. The Greek pasta is perfect with these skewers.
• Feta. A few crumbles of briny feta add a savory, salty note.
• Cherry tomatoes. Sweet and ripe, they add freshness.
• Olives. Salty and earthy, they complement all the other ingredients.
• Extra virgin olive oil.

1. Place extra virgin olive oil, rosemary leaves, parsley, a garlic clove, and zest from one lemon in a food processor. Pulse until the greens and garlic are well chopped but not pureed.
2. Cut the thighs into bite-sized pieces about an inch wide. Place them in a bowl with the marinade, and marinate for 1 to 2 hours.
3. Thread the chicken pieces onto skewers. If you use wooden bamboo skewers, soak them in water for 30 minutes beforehand.

4. Preheat the oven to 180°C / 360°F
5. Heat a cast-iron pan over medium-high heat. When the pan is hot, add a tablespoon of olive oil and sear the skewers until they get a nice color on both sides. Resist moving the skewers while they sear.

6. Finish cooking the skewers in the oven at 180°C for 10 to 15 minutes.

Make the lemon sauce

• Place the mustard, olive oil, lemon juice, a pinch of sea salt, and a teaspoon of sugar in the food processor, blender, or jar.
• Blend (or shake) until the ingredients are fully combined and have formed a thick sauce.
• The lemon sauce can be stored in the refrigerator for up to two weeks.
• Make the orzo according to the instructions and cut the cherry tomatoes in half.

Serve the chicken skewers with a bowl of orzo, cherry tomatoes, feta, olives and a drizzle of lemon sauce.