Greek Chicken Souvlaki Bowl with Lemon Potatoes and Tzatziki.

Prep Time	25 minutes
Marinating Time	30 minutes (up to 12 hours)
Cook Time	40 minutes
Total Time	1 hour 35 minutes
Skill Level / Intensity	Medium / Beginner-Friendly
Roasting Heat Intensity	High Heat ( $425^\circ\text{F}$ / $220^\circ\text{C}$ )
Searing/Grilling Intensity	Medium-High Heat ( $400^\circ\text{F}$ / $200^\circ\text{C}$ )
Yield	4 complete meal bowls

Ingredients You’ll Need

1. Marinated Chicken Souvlaki

Boneless, Skinless Chicken Thighs or Breasts: 1.5 lbs (680g), cut into 1-inch bite-sized cubes.
Extra Virgin Olive Oil: 1/4 cup.
Fresh Lemon Juice: 3 tablespoons.
Garlic: 4 cloves, finely minced.
Dried Oregano: 1.5 tablespoons (Greek oregano preferred).
Red Wine Vinegar: 1 tablespoon.
Kosher Salt & Cracked Black Pepper: 1 teaspoon salt, 1/2 teaspoon black pepper.

2. Greek Roasted Lemon Potatoes

Yukon Gold Potatoes: 1.5 lbs (680g), scrubbed and cut into thick wedges.
Chicken Broth or Water: 1/2 cup.
Extra Virgin Olive Oil: 1/3 cup.
Fresh Lemon Juice: 1/4 cup.
Garlic: 3 cloves, minced.
Dried Oregano: 1 tablespoon.
Salt & Black Pepper: 1 teaspoon salt, 1/2 teaspoon pepper.

3. Homemade Tzatziki Sauce

Plain Greek Yogurt: 1 cup (full-fat for best texture).
English Cucumber: 1/2 large cucumber, grated and thoroughly squeezed dry.
Garlic: 1 small clove, finely grated.
Extra Virgin Olive Oil: 1 tablespoon.
Fresh Dill or Mint: 1 tablespoon, chopped.
Lemon Juice: 1 teaspoon.
Salt: 1/4 teaspoon.

4. Salad & Bowl Assembly

Cucumber: 1 cup, diced.
Cherry Tomatoes: 1 cup, halved.
Kalamata Olives: 1/2 cup, pitted.
Feta Cheese: 1/2 cup, crumbled.
Red Onion: 1/4 cup, thinly sliced.

Step-by-Step Cooking Guide

1.Marinate the Chicken:Duration: 30 mins | Heat Intensity: None (Refrigerated).

In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, red wine vinegar, salt, and pepper. Add the cubed chicken, tossing until thoroughly coated. Cover and refrigerate for at least 30 minutes (or up to 12 hours for maximum flavor).

2.Roast the Greek Lemon Potatoes:Duration: 40 mins | Heat Intensity: High Heat (425°F / 220°C).

Preheat your oven to $425^\circ\text{F}$ ( $220^\circ\text{C}$ ). Place potato wedges in a $9\times13$ -inch baking dish. Whisk together chicken broth, olive oil, lemon juice, garlic, oregano, salt, and pepper; pour evenly over the potatoes. Bake uncovered for 35–40 minutes, flipping halfway through, until liquid evaporates and potatoes are golden and crispy around the edges.

3.Prepare the Tzatziki Sauce:Duration: 10 mins | Heat Intensity: None.

While potatoes roast, grate the cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth. In a small bowl, mix the drained cucumber with Greek yogurt, grated garlic, olive oil, lemon juice, dill, and salt. Chill until ready to serve.

4.Sear or Grill the Chicken:Duration: 10-12 mins | Heat Intensity: Medium-High Heat.

Thread the marinated chicken cubes tightly onto wooden or metal skewers (if using wooden, soak in water for 20 minutes first). Heat a grill pan or cast-iron skillet over medium-high heat. Cook the skewers for 10 to 12 minutes, turning every 3 minutes, until golden-brown and cooked to an internal temperature of $165^\circ\text{F}$ ( $74^\circ\text{C}$ ).

5.Assemble the Souvlaki Bowls:Duration: 5 mins | Heat Intensity: None.

Divide the warm lemon potatoes evenly among 4 large bowls. Slide chicken off skewers and lay alongside potatoes. Add fresh diced cucumber, cherry tomatoes, Kalamata olives, red onion, and crumbled feta. Top each bowl with a generous spoon of cold tzatziki and a garnish of fresh dill.

Storage, Reheating & Shelf Life

Refrigeration: Store leftover cooked chicken, potatoes, and tzatziki in separate airtight containers in the refrigerator. Components stay fresh for up to 4 days.
Freezing: Cooked chicken souvlaki and lemon potatoes can be frozen for up to 2 months. Do not freeze tzatziki or fresh salad vegetables, as their textures will degrade upon thawing.
Reheating: Reheat chicken and potatoes in an oven or air fryer at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 6–8 minutes until hot and crisp. Microwave heating works for convenience, though potatoes will lose their crisp edges.

Detailed Nutritional Breakdown

Calculated per single assembled bowl (yields 4 servings total).

Nutrient	Amount Per Serving	% Daily Value*
Calories	585 kcal	—
Total Fat	32 g	41%
Saturated Fat	8 g	40%
Trans Fat	0 g	—
Cholesterol	125 mg	42%
Sodium	890 mg	39%
Total Carbohydrate	38 g	14%
Dietary Fiber	5 g	18%
Total Sugars	6 g	—
Protein	41 g	82%
Vitamin D	0.8 mcg	4%
Calcium	210 mg	16%
Iron	3.5 mg	19%
Potassium	880 mg	19%