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chicken souvlaki bowls

Chicken Souvlaki Bowl

Tender spiced chicken skewers, creamy hummus, roasted carrots, and a bright cucumber salad—this Chicken Souvlaki Bowl is a go-to meal I make on repeat. It’s hearty, colorful, and fresh, and comes together surprisingly fast once you’ve got the hang of a few prep tricks.
Total: 1 hour
Servings: 4 servings
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Equipment

  • wooden skewers
  • cast iron pan
  • 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.
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