These tasty chicken souvlaki bowls are loaded with lemon chicken skewers, roasted veggies, tzatziki, hummus, feta, and garlic rice!

This is the meal of my dreams.

Chicken Souvlaki Marinade

There is a lot going on in these chicken souvlaki bowls! (In a good way.) However, with a few minutes of prep time, they come together quickly and easily, especially if you make use of a few store bought hacks, which we’ll get to in a minute.

First, the chicken!

Chicken souvlaki is a Greek-inspired dish that involves marinating chicken in a mixture of lemon juice, olive oil, garlic, oregano, and a few other simple ingredients.

The chicken is cut into bite-size pieces, threaded onto skewers and grilled. It is flavorful, juicy, and so, so good!

Toppings and Sauces for Chicken Souvlaki Bowls

The sky is the limit for how and what to serve the tender chicken souvlaki with! The recipe includes my favorite variation:

• Garlic butter rice (hoo-boy, so good)
• Roasted zucchini, bell peppers and red onions (can easily cook the veggies in an air fryer – details below ⬇️)
• Tzatziki sauce
• Hummus
• Crumbled feta
• Flatbread
• Other toppings: cherry tomatoes, avocados, etc

I’ve included homemade recipes in the notes of the recipe for tzatziki and hummus, but let me tell you, these are two optimal opportunities to let a store bought grab save you some time (and there are some delicious options for both sauces out there in the wild).

Change up the toppings to your liking. Add, subtract, delete, multiply. Whatever it takes to honor your taste buds and make you excited about dinner.

These bowls are only as good as the stuff you pile in there! So follow your heart, and they will be DELICIOUS.

Greek-inspired meals are my jam. I love the flavors. I love the freshness. I love the flatbread and feta that almost always (should) accompany. I love all of it.

These chicken souvlaki bowls are right up there with some of my favorite Greek meals ever! They are most definitely “last meal” type of yummy.

Don’t let the long list of components put you off; it’s a simple meal with tons of flavor that comes together quickly with a bit of prep and planning. I promise you’ll be so, so glad you made them!

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Eight Years Ago: Summer Roasted Vegetable Orzo Salad with Fresh Basil 
Nine Years Ago: Whole Grain Pumpkin Blueberry Muffins
Ten Years Ago: Easy Brazilian Cheese Bread {Pao de Queijo}

Chicken Souvlaki Bowls

Yield: 6 servings

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Marinating Time: 2 hours hrs

Total Time: 2 hours hrs 50 minutes mins

Chicken:

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice + Veggies:

• 2 tablespoons olive oil
• 2 small zucchini or yellow squash (or a combo), diced
• 1 large bell pepper, cored and diced
• 1 medium red onion, cut into 1/2- to 1-inch pieces
• Salt and pepper
• Hot, cooked rice, for serving (optional – see note for my fave garlic rice recipe)

Toppings + Sauce Ideas:

• Tzatziki, store bought or homemade (see note)
• Hummus, store bought or homemade (see note)
• Crumbled feta cheese
• Pickled red onions
• Diced avocados
• Diced tomatoes
• Pita or flatbread, to serve alongside (see note)

Cook ModePrevent your screen from going dark

• For the chicken, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a dish or resealable bag. Pour the marinade over the chicken, toss to coat, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.

• Thread the chicken pieces onto skewers. Grill over medium-high heat, flipping once, until the chicken is cooked through, 6 to 8 minutes. Tent the chicken skewers with foil and let rest for 5 to 7 minutes before serving.

• For the veggies, preheat the oven to 425 degrees F. Toss the vegetables with olive oil and sprinkle lightly with salt and pepper. Arrange in a single layer on a half sheet pan. Roast in the oven for 15 to 20 minutes until golden and crisp tender. (See note for air fryer instructions.)

• Slide the chicken pieces off the skewers. Serve the chicken with rice, roasted veggies, and any or all of the sauce and topping suggestions.

Veggies: change up the veggies however you like – many different vegetables would work here: broccoli, cauliflower, mushrooms, etc. Rather than cooking them on the stovetop, the vegetables can be tossed with olive oil, salt and pepper and roasted in the oven (400 degrees for 15 minutes) or cooked in an air fryer (400 degrees for 10 to 15 minutes). 
Rice: this garlic butter rice is fantastic in these chicken souvlaki bowls. Start the rice before putting the chicken on the grill to maximize time.
Tzatziki: the tzatziki sauce recipe on this post is an easy homemade option. 
Hummus: homemade hummus recipe here. 
Flatbread: several homemade recipes here – flatbread, easy yogurt flatbread, sourdough flatbread, homemade pita bread. 

Author: Mel

Course: Main Course

Cuisine: American, Greek

Method: Air Fryer, Bake, Grilled, Stovetop

Serving: 1 serving (includes chicken and vegetables), Calories: 272kcal, Carbohydrates: 5g, Protein: 25g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 525mg, Fiber: 1g, Sugar: 3g

You must be wondering why I am writing this. I am not an ingredient, nor something you enjoy munching on, but guess what? I am the one who knows all the secrets! I watch all your batter rise into cake and cookie dough, becoming crispy and golden. Nobody knows the details as much as I do now, do they?

Meet Oven Microwave!
| Photo Credit:
Made with Google AI

“Hey, my name is Oven Microwave. I come from a family of the best bakers in the world, and everybody adores my cooking skills.”

Have you ever wondered how the liquid batter becomes all fluffy, soft and delicious after hanging out with me? It’s simple science! I have the ability to trigger several reactions in the matter, which helps them get a makeover. Let’s dive into the science of baking! The ingredients responsible

As I said, my warmth and skills trigger the makeover; however, it is the ingredients you put in your batter that let me do the same. When you bake a cake, the batter absorbs the heat produced by the oven, causing chemical changes to the molecular structure of the batter. All the ingredients react differently to the heat in an oven; this will change the structure of the cake.

Wheat flour, the starchy white flour commonly used in baking, contains the proteins glutenin and gliadin. When you mix the flour with water, a reaction occurs that binds glutenin and gliadin together to create gluten. Gluten forms in long, stretchy strands that stick together, which helps the batter expand better while getting baked.

The batter itself contains leavening agents like baking powder or baking soda. Both baking powder and baking soda emit carbon dioxide gas when reacting with the other ingredients when heated. These very bubbles of carbon dioxide get trapped in the batter as you stir. Then, as the batter absorbs heat inside the oven, the bubbles of carbon dioxide gas heat up and expand. The expanding bubbles of gas push the batter up and out, causing the cake to expand. Baking soda needs an acid to react and produce CO₂, while baking powder contains both a base (like baking soda) and an acid, allowing it to react with moisture or heat.

That sweet, toasted crust is also the result of a chemical reaction between sugars and proteins called the Maillard reaction. When the baking temperature reaches around 150 degrees Celsius, the sugar mixed into the batter reacts with the amino acids (molecules that combine to form proteins) from the eggs, butter, and gluten. Both the proteins and the sugars break apart and recombine, forming new molecules that give the cake its toasty aroma and rich, golden brown colour. 

With all these reactions happening and heat emitted by me fastening them, the cake rises to the glorious form you love gobbling up. 

niranjana.ps@thehindu.co.in

I can’t stop making ricotta gnocchi, and the moment you realize how easy and delicious they are, I don’t think you will be able to stop, either! This recipe is a keeper!

Making ricotta gnocchi for the first time made me feel like a total rockstar! It’s one of those recipes that seems almost too easy. You can’t help but wonder, ‘Is that really it?’ And honestly, yes, it’s genuinely so simple, not to mention it turns out just as well as our beloved potato gnocchi recipe!

Ricotta makes gnocchi unbelievably light, fluffy, and almost cloud-like! I love it SO much! About 20 minutes stand between you and the most delicious homemade gnocchi. You’ll make our simple dough, roll it into ropes, and quickly cut it into little squares. Then, you only need 5 minutes to cook them! I genuinely cannot wait for you to try this recipe!

Key Ingredients

• Flour: You can use either all-purpose or “00” flour. Many traditional Italian recipes call for “00” flour, but don’t stress if you don’t have it. All-purpose works perfectly well. If you buy “00” flour and have some leftover, I also use it to make homemade pasta and pizza dough.
• Ricotta: This is the star of our recipe, so use the highest quality you can find. Whole milk is a must for this one, and we want it to be thick. If your ricotta seems watery, add it to a fine mesh strainer and let it sit for 10 minutes to drain any excess water.
• Egg: One egg helps our dough come together, adds a bit of fat, and keeps it light and fluffy.
• Parmesan: For the best flavor, use Parmigiano-Reggiano and finely grate it yourself. Pre-grated cheese doesn’t melt as well and won’t be as fine.
• Lemon: This is optional, but I love adding a little finely grated lemon zest to my ricotta gnocchi dough. If you aren’t into it or don’t have a lemon, don’t worry, the gnocchi will still be excellent without it. As a substitute, you can add finely chopped fresh herbs (like basil, dill, or parsley).

How to Make Ricotta Gnocchi

I’ve made this ricotta gnocchi so many times! It has become one of our absolute favorite go-to recipes. Trust me. It’s incredibly easy to make. Ricotta gnocchi dough comes together in about 20 minutes!

You stir the dough ingredients together with a spoon, and then form it into a rectangle to cut the dough into 4 equal(ish) pieces. Then, use your childhood play dough skills and roll them into ropes. From there, cut into little squares. At this point, you can cook them or freeze them (freezing tips are in the recipe).

My favorite way to cook ricotta gnocchi is to boil them in salted water (just like homemade pasta). It only takes 2 to 3 minutes. Then, toss them into a skillet with melted butter to get them a little crispy around the edges.

You can serve them like this with some extra cheese or toss them in your favorite sauce. My favorites are my quick marinara, slightly more decadent red pasta sauce, and basil pesto.