Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce

January 15, 2016

Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce

Though I’m reasonably certain that the internet doesn’t need another recipe for chicken souvlaki — I did my fair share of research and there are thousands and thousands of different recipes for the seasoned Greek kebabs, including mine.
I still feel that the interwebs (as mom calls it) might benefit from just one more souvlaki recipe that includes chicken (obvs) but also grilled veggies, quinoa, and a delicious tzatziki sauce made with feta; everything served in a bowl.
I know you’re drooling, so am I — and I just had it for lunch.
That’s the only acceptable reaction one can have at the sight of so much awesomeness.


No but seriously, there’s so much I want to tell you about this recipe.
Yet for some reason I think that the best thing to do is to let the pictures speak for themselves.
To quote the one and only Elvis “A little less conversation, a little more action please!
Am I right?

Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce

Tender chunks of souvlaki chicken and perfectly charred veggies, served on top of a fluffy and seasoned bed of quinoa. A dollop of the most delicious tzatziki sauce ever made.
I feel we’re really onto something here...

Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce

Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce    Print this recipe!

Serves 6

1 cup quinoa, picked and rinsed well

Chicken souvlaki and veggies

1 lb / 453 gr chicken breast, cut into chunks
2 red bell peppers, cut into eighths
1 medium zucchini, sliced into ¼-inch rounds
1 small eggplant, sliced into ¼-inch rounds
1 cup cherry tomatoes
6 tablespoons olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 ½ teaspoons dried oregano
½ teaspoon fine grain salt

Tzatziki-Feta Sauce

1 (7 oz / 200 gr) container plain Greek yogurt
1 small cucumber, peeled and grated
3 tablespoons lemon juice
1 teaspoon fine grain salt
1 tablespoon chopped fresh mint
3 oz / 85 gr crumbled feta cheese


In a bowl combine olive oil, lemon juice, minced garlic, oregano, and salt.
In a shallow sealable container or in a large Ziploc bag combine chicken chunks and half of the marinade. Cover or seal and marinate in the refrigerator for at least 1 hour.
Add veggies to a large bowl and toss with the remaining marinade.
In the meantime cook the quinoa.
Heat a splash of olive oil in the saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Make the tzatziki-feta sauce by combining all ingredients in a small bowl. Set aside.
Remove chicken chunks from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Discard unused marinade.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates.
Grill the chicken skewers for about 3 to 4 minutes per side, flipping until chicken is cooked through and has light char marks.
While the chicken is cooking, grill the vegetables. About 5 minutes per side for the red bell peppers, 4 minutes per side for the zucchini and eggplant, and just a couple of minutes for the cherry tomatoes.
Divide quinoa among bowls drizzle with olive oil and lemon juice, add some grilled veggies to each bowl and ½ skewers. Add a couple of tablespoons of tzatziki-feta sauce and serve.

Nutrition facts

One serving yields 398 calories, 18 grams of fat, 34 grams of carbs, and 36 grams of protein.


  1. You don't mention this step, but I like to drain the grated cucumber on a few layers of paper towels for a couple minutes, then scrape it into the yogurt. Gets some of the moisture out.

  2. Your pictures do more than talking, Mike - they have this power to conjure up loads of drool! Fantastic photos! BTW - I've never made or tried Chicken souvlaki so I could use another recipe from the interwebs! :)
    Happy Friday my friend!

  3. This looks amazing and that tzatziki-feta sauce sounds absolutely incredible! :)

  4. To echo Shashi, your photos are BOMB!! So inspiring from a newbie with a DSLR. I bet this tastes ah-maaaazing.

  5. I am happy you added one more souvlaki to the interwebs. I totally agree that the veggies and quinoa make it so much better. I could dive right into that bowl!

  6. absolutely in love with the addition of feta to tzatziki - brilliant!

    it took me three attempts to spell tzatziki, but I did it. Not enough caffeine yet, just half way through my morning cappuccino....

  7. Your pictures for this recipe are seriously making me drool! Thats a sign that I found a winner winner chicken dinner!

  8. Everything looks good and I love the two different sauces.

  9. Believe it or not I'm discovering chicken souvlaki here! Looks delicious! And a nice new recipe to try with quinoa...

  10. These pictures definitely speak volumes, Mike! LOVING these chicken souvlaki bowls! And I happen to think the world could always use another souvlaki recipe, especially one as amazing as this! Plus that tzatziki-feta sauce? I want to put that on EVERYTHING! Cheers, buddy!

  11. You're definitely on to something here, this looks incredible!

  12. There's one essential rule, Mike. Never ever can you have too many chicken soulvaki recipes. Especially when the sauce includes feta. And the pictures are so beautiful. So my yes to many other delish recipes!

  13. I just discovered a new dish - soulvaki, haha. Do you have a recipe for it?

  14. Another souvlaki recipe? This sure works for me and I want that feta tzatziki sauce now with some pita chips! Beautiful, inviting photos too. You ever use Greek oregano? It definitely has a different flavor and would rock it here.