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Tender spiced chicken skewers, creamy hummus, roasted carrots, and a bright cucumber salad—this Chicken Souvlaki Bowl is a go-to meal I always look forward to. It’s hearty, colorful, and fresh, and comes together surprisingly fast once you’ve got the hang of a few prep tricks.
I love this one for easy weeknight dinners, casual lunch meal prep, or even as a DIY build-your-own dinner party spread. The spice mix is simple but flavorful, the hummus is incredibly creamy, and the roasted carrots and cucumbers round it all out with sweetness and crunch.
Table of Contents
Chef tips
- Char for flavor – A quick sear in a cast iron pan gives the chicken that crispy exterior. I finish the skewers in the oven to speed up the cook time (so you just need to brown each skewer vs fully cook). You could also fully cook the skewers on the grill or cast iron.
- Cut the carrots evenly – Try to cut the carrots into similar-sized pieces (about 1″ chunks or roll cut) to ensure they cook at the same rate. Larger pieces will take longer, and you may end up with some undercooked or overly soft carrots if sizes are inconsistent.
- Make your own hummus with raw chickpeas – I didn’t start making my own hummus with raw chickpeas until I started cooking professionally, and it’s truly the best hummus there is. Canned chickpeas work when you’re short on time, but if you have the time, try it with raw chickpeas! Cook the chickpeas until they are super soft (also add some baking soda to help break down the chickpeas), then blend with the remaining ingredients.
Prep ahead to make weeknight assembly easy
If you batch prep on Sunday, this bowl comes together in 15 minutes or less during the week. Here’s what you can do ahead of time (everything stores well in the fridge for up to 5 days):
- Marinate and skewer the chicken so it’s ready to sear when you need it.
- Make the hummus – this keeps well in the fridge (you can also buy storebought).
- Peel, cut, and roast the carrots, then store in an airtight container. They reheat well and hold their flavor.
- Wash and prep the cucumbers, but for best texture, slice them fresh the day of.
Ingredient notes
- For the meatballs:
- Ground chicken (1 lb) – Light and tender. You can sub ground turkey, ground pork, or half and half of any light ground meat.
- Panko breadcrumbs (¼ cup) – Helps bind the meatballs and keep them tender.
- Green onion (3 stalks, thinly sliced) – What adds flavor and color to the meatball.
- Ginger (1 tbsp, minced) – Use fresh ginger, and it may seem like a lot, but it adds to the flavor. If you’re making these for kids, use just half the amount.
- Garlic (1 clove, minced) – Use fresh minced garlic. Can skip if you prefer.
- Egg (1) – Helps hold the meatballs together.
- Kosher salt (1 tsp) and black pepper – Essential for seasoning.
- For the broth:
- Chicken stock or water (1½ cups) – Keeps the dish light and brothy.
- Soy sauce (1 tbsp) – Adds a deep savory note (or substitute tamari).
- Shao xing wine (1 tbsp) – My secret ingredient for a super aromatic broth. Adds richness and depth (or substitute mirin).
- Scallions, Garlic, Ginger – Used to flavor the broth.
FAQ
Can I use chicken breast instead of thighs?
Yes! Just be careful not to overcook it. Chicken breast tends to dry out more quickly than thighs.
Can I use canned chickpeas for the hummus?
Absolutely. Just drain, rinse, and proceed with the recipe. It’ll still be creamy and delicious.
What’s the best way to reheat this for meal prep?
I highly recommend you keep the chicken marinating and cook this fresh the night you’re serving. However, you can also cook this ahead and reheat the chicken and carrots in a toaster oven or skillet until warm. Keep the hummus and cucumber salad cold and in separate containers.
Can I grill the chicken instead of pan-searing?
Yes! Grilling adds a smoky flavor that works beautifully with the spice mix. Just make sure to oil the grill grates and watch the skewers for flare-ups.
Can I roast the carrots at a lower temperature for longer if I’m cooking something else in the oven?
Yes! If you’re already baking something at 350°F, you can roast the carrots at the same temp—just increase the time to about 30–35 minutes and check for doneness with a knife. They should be tender and lightly browned.
What are some other ways I can use the leftover hummus during the week?
Leftover hummus is great as a sandwich spread, snack with veggies, topped over grain bowls, or thinned with lemon juice and water to become a creamy salad dressing.
Could I swap out the carrots for another vegetable?
Absolutely. Roasted sweet potatoes, parsnips, or even cauliflower would be great. Just adjust the cook time based on the vegetable and cut size—aim for similar-sized chunks for even cooking.
Chicken Souvlaki Bowl
Equipment
- wooden skewers
- Baking Sheet
Ingredients
For the Chicken Souvlaki:
- 1.5 lb boneless skinless chicken thighs
- 1.5 teaspoons kosher salt
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Black pepper, to taste
- 1 tablespoon neutral oil
- 1 lemon, wedged (for garnish)
For the Hummus (or sub store-bought):
- 1 cup dried chickpeas, or 2 cans of drained chickpeas
- ½ teaspoon baking soda, for dried chickpeas only
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ cup lemon juice
- ¼ cup tahini
- ¼ cup water
- ¼ cup olive oil
- Black pepper, to taste
For the Bowl:
- 4 large carrots
- 4 Persian cucumbers
- Olive oil
- Kosher salt and black pepper, to taste
- 2 pieces pita
Instructions
Step 1: Marinate the chicken
- Cut the chicken into 2″ pieces. In a mixing bowl, combine the salt, spices, and black pepper. Toss the chicken with the spice mix and neutral oil until evenly coated. Skewer the chicken onto 6″ skewers. Let marinate while you prepare the rest of the bowl.
Step 2: Make the hummus
- If using dried chickpeas: soak overnight. Drain and cook in boiling water with baking soda and a pinch of salt for about 1 hour, or until very soft. Drain and cool.
- Add the chickpeas, garlic, salt, lemon juice, tahini, water, olive oil, and black pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning. Store in the fridge until ready to use.
Step 3: Roast the carrots
- Preheat the oven to 400°F. Peel, trim, and roll cut the carrots into 1" chunks. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until soft and knife-tender.
Step 4: Make the cucumber salad
- Trim the ends off the cucumbers and slice into ¼” thick half moons. Toss with kosher salt, a drizzle of olive oil, and lemon juice to taste. Set aside.
Step 5: Cook the chicken
- Heat a cast iron pan over medium-high heat. Add a drizzle of oil. Sear the chicken skewers for 4–5 minutes on each side or until browned and the internal temperature reaches 165°F. Alternatively, grill and finish in a 400°F oven for 10 minutes.
Step 6: Toast the pita
- Warm the pita in a dry skillet or oven until soft and slightly crisped.
Step 7: Assemble the bowls
- Spoon about ½ cup of hummus onto each serving plate. Add the chicken skewers on top, then arrange the roasted carrots and cucumber salad alongside. Serve with toasted pita and lemon wedges.
