Weeknight

Chicken souvlaki bowls with tzatziki

Lemon, garlic, and oregano chicken cooked on skewers, served over rice with a chopped salad and cool cucumber tzatziki. Everything can be prepped while the chicken marinates.

45 min · 4 servings

Photo: Ruocaled via Wikimedia Commons, CC BY 2.0 (cropped).

Allergens: Contains milk (yogurt). Free of the other major allergens as written.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 3 tablespoons olive oil, divided
• 2 lemons, zest of 1 and juice of both, divided
• 3 cloves garlic, minced, divided
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1 English cucumber, half grated and half diced
• 1 tablespoon chopped fresh dill
• 1 pint cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 3 cups cooked long-grain rice, for serving

Method

1. In a bowl, combine 2 tablespoons olive oil, the lemon zest, the juice of 1 lemon, 2 cloves garlic, the oregano, 3/4 teaspoon salt, and the pepper. Add the chicken, toss, and marinate 15 to 30 minutes at room temperature, or up to 8 hours in the refrigerator.
2. Make the tzatziki: squeeze the grated cucumber in a clean towel to remove as much liquid as possible. Stir it into the yogurt with the remaining garlic, the dill, half the remaining lemon juice, and a pinch of salt.
3. Toss the diced cucumber, tomatoes, and red onion with the remaining tablespoon of olive oil, the rest of the lemon juice, and the remaining 1/4 teaspoon salt.
4. Heat the broiler with a rack about 5 inches from the heat, or heat a grill to medium-high. Thread the chicken onto skewers, leaving a little space between pieces.
5. Broil or grill 10 to 14 minutes, turning once or twice, until browned in spots and cooked through to 165°F.
6. Divide the rice among bowls and top with the chicken, the salad, and a big spoonful of tzatziki.

Storage

Store the chicken, rice, salad, and tzatziki separately in the refrigerator for up to 3 days. The tzatziki may release a little liquid; just stir it back in.

Kitchen notes

Thighs stay juicier than breasts under the broiler, but breasts work too; cut them slightly larger and start checking at 8 minutes.

If you use wooden skewers, soak them in water for 20 minutes first so they do not burn. Without skewers, spread the chicken on a foil-lined sheet pan and broil it the same way.

Squeezing the cucumber is the step that keeps tzatziki thick instead of watery. Do not skip it.

Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.

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