Greek Chicken Souvlaki Bowls

Let's Cook

1. 1Prepare the ingredients

   10 min

   Start by cutting the chicken thighs into 1-inch cubes — this is the classic souvlaki size that cooks quickly and absorbs the marinade well. Dice the cucumber and tomato into small pieces and place them in a mixing bowl. Pit the kalamata olives if needed. Measure out the olive oil, oregano, salt, and black pepper for the marinade. Rinse the rice under cold water until the water runs clear — this removes excess starch and prevents clumping.

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   Cutting the chicken into uniform cubes ensures even cooking. Pat the pieces dry before marinating for better browning.

2. 2Marinate the chicken

   15 min

   In a medium bowl, combine the olive oil, oregano, half of the salt, and half of the black pepper. Add the cubed chicken and toss until every piece is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. The olive oil and oregano create a simple but authentic Greek marinade that caramelizes beautifully when seared.

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   You can prep the marinade the night before — the longer it sits, the more flavorful the chicken becomes.

3. 3Cook the rice

   20 min

   While the chicken marinates, bring 2.5 cups of water to a boil in a medium saucepan. Add the rice and a pinch of salt, then reduce heat to low and cover. Simmer for 15 to 18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork before serving. If you're substituting couscous, bring 1.5 cups of water to a boil, stir in the couscous, cover, remove from heat, and let stand for 5 minutes.

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   For extra flavor, cook the rice in chicken broth instead of water and add a bay leaf.

4. 4Sear the chicken

   8 min

   Heat a large (12-inch) skillet over medium-high heat. Once hot, add the marinated chicken cubes in a single layer — don't overcrowd the pan, or the chicken will steam instead of sear. Cook without moving for 3 to 4 minutes until golden brown on the bottom, then toss and cook for another 3 to 4 minutes until all sides are browned and the internal temperature reaches 165°F (74°C). The small cubes cook quickly, so stay close and adjust heat if needed.

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   If your pan isn't large enough, cook the chicken in two batches for the best sear.

5. 5Make the cucumber tomato salad

   5 min

   While the chicken cooks, prepare the fresh salad. In a mixing bowl, combine the diced cucumber, tomato, and kalamata olives. Drizzle with a little extra olive oil, season with the remaining salt and black pepper, and toss gently to combine. This bright, crunchy salad provides a cool contrast to the warm chicken and rice, and the olives add a briny depth that's essential to the Greek flavor profile.

6. 6Assemble the bowls

   5 min

   Divide the cooked rice among four serving bowls as the base. Arrange the seared chicken cubes on one side of the bowl and the cucumber tomato salad on the other. Crumble the feta cheese generously over the top — it should be visible and plentiful. Warm the pita bread briefly in the skillet or under the broiler for 30 seconds per side, then slice into triangles and tuck them into the bowl. Serve immediately while everything is warm.

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   A squeeze of fresh lemon juice over the finished bowl brightens all the flavors.