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Enjoy Greek and Mediterranean flavors in my hummus bowl topped with marinated and grilled chicken souvlaki skewers, a green salad, tzatziki sauce, and crisp pita bread triangles. | justalittlebitofbacon.com #greekfood #mediterraneanfood #hummus #chickensouvlaki #greekdinners #grilledrecipes

Chicken Souvlaki Hummus Bowl

Enjoy Greek and Mediterranean flavors in my hummus bowl topped with marinated and grilled chicken souvlaki skewers, a green salad, tzatziki sauce, and crisp pita bread triangles.
Course Main Course
Cuisine Greek, Mediterranean
Keyword chicken souvlaki bowl, hummus bowl
Prep Time 45 minutes
Cook Time 10 minutes
Marinating Time 40 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 775kcal
Author justalittlebitofbacon


Greek Dressing/Marinade

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 2-3 cloves garlic finely minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp sugar or honey


  • 1 1/2 lbs boneless, skinless chicken thighs (or breast), cut into 1 1/2 inch pieces
  • 1 tbsp paprika
  • kosher salt and black pepper


  • 4-5 cups lettuce, or other greens such as spinach, kale, or arugula
  • 2-3 mini cucumbers (or one medium cucumber), sliced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, sliced
  • 1/2 cup thinly sliced red onion
  • 4 oz feta, crumbled
  • 1/2 cup pitted kalamata olives

Tzatziki Sauce

  • 1 cup plain Greek yogurt, full fat or low fat preferred
  • 1 mini cucumber (or equivalent), shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt

Remaining Elements

  • 2 cups hummus, store bought or homemade
  • 3-4 pita breads



  • Make the Dressing: In a mason jar, mix together all of the dressing ingredients. Shake well to combine.
  • Marinate the Chicken: Toss the diced chicken pieces with the paprika, and sprinkle of kosher salt and black pepper.
  • Pour about 1/2 cup of the dressing over the chicken and coat well. (I like to mix everything together in a sealable bag.)
  • Leave the chicken to marinate on the counter for 40 minutes while you prep the rest of dinner. (Make ahead: You can put the chicken in the refrigerator to marinate 2-24 hrs. Take it out about 20 minutes before you are going to cook it.)
  • If you are using wooden skewers, put then in water to soak now.
  • Grill the Chicken: After about 20 minutes, start preheating the grill.
  • When the chicken is done marinating, thread it onto skewers.
  • Grill on high, turning occasionally, so the skewers are browned on all sides. This will take about 10 minutes, or until the chicken is 165F (155F for breast meat) on a thermometer.


  • Combine all the vegetables for the salad in a large bowl.
  • Pour over about 1/4 cup of the dressing. Toss to combine.
  • Top with the crumbled feta and black olives.

Tzatziki Sauce

  • Squeeze the shredded cucumber in a towel to remove much of the liquid.
  • In a bowl combine the yogurt, cucumber, olive oil, and salt. Mix well.

Make the Bowls

  • Toast the Pitas: Coat each pita with a little olive oil. Then put it in a hot skillet (medium heat), turning occasionally, until both sides are toasted. Remove to a cutting board, sprinkle with kosher salt, and cut into wedges.
  • Spread out 1/2 cup of hummus in the bottom of the bowl. Add a portion of salad, along with a skewer of chicken, and some of the tzatziki sauce. Put out a platter of pitas for people to take some.


  • Dressing/Marinade: This recipe is found in my post for Homemade Greek Dressing, where you can also find more discussion, step by step photos, and so on. You can use your favorite Greek dressing (homemade or store bought) in place of this one.
  • Leftover Dressing: You may have extra (depending on how much you use on the chicken). Just seal it up in a container and keep in the fridge for up to 1 week.
  • Red Onion: If you want to tame the bite of the onion, toss it with some of the salad dressing and let it rest for 15-20 minutes.
  • Meal Planning: Since there is a lot going on in this recipe, I like to do one of two things. One - make double and use the recipe for dinner and meal prep for lunches through the week. Or Two - plan two-three Mediterranean dinners which overlap and double of the recipes of the parts I'm going to use again. Getting two-three meals out of the hummus, tzatziki, and dressing makes life a lot easier!
  • Hummus: If you wish to make your own, I have an excellent recipe for Israeli Hummus with instructions for pressure cooker, oven, or stovetop. Note that you will need to make the hummus ahead since it takes over 2 hours from start to finish.


Calories: 775kcal