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Ingredients

• 500–700 g chicken breast or thighs cubed
• 3 tbsp olive oil
• 1 lemon juice
• 3 garlic cloves minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• chili flakes pinch
• 1 cup Greek yogurt
• 1–2 tbsp mayonnaise optional for extra creaminess
• 1–2 garlic cloves very finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt to taste
• dill or parsley optional
• rice white or brown OR quinoa
• cucumber chopped
• cherry tomatoes
• red onion thin sliced
• lettuce or spinach
• Kalamata olives
• feta cheese
• pickled red onions extra flavor upgrade
• hummus extra flavor upgrade
• pita warm, on the side

Method

1. Step 1

   Mix the chicken marinade ingredients and marinate for at least 30 minutes, preferably 2 to 8 hours.

   Start 30 min timer
2. Step 2

   Thread the chicken onto skewers or cook it as cubes.

3. Step 3

   Cook the chicken on a grill pan, BBQ, or skillet over medium-high heat for about 10 to 12 minutes total, turning until golden and slightly charred.

   Start 12 min timer
4. Step 4

   Mix the garlic sauce ingredients and let it sit for 10 to 15 minutes so the garlic softens.

   Start 15 min timer
5. Step 5

   Add the rice or quinoa base to the bowl.

6. Step 6

   Layer the vegetables on top of the base.

7. Step 7

   Add the hot chicken souvlaki.

8. Step 8

   Drizzle the garlic sauce generously over the bowl.

9. Step 9

   Finish with olive oil, oregano, and a squeeze of lemon.