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Recipes | 28 by Sam Wood
founder, IQS
 

Greek Souvlaki Bowl

By Meg Yonson

I Quit Sugar - Greek Souvlaki Bowl
Photo by: Ella Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar - Greek Souvlaki Bowl
Photo by: Ella Martin

Bowl food is so in-right-now and this Greek Souvlaki Bowl satisfies all your souvlaki needs with a fresh twist. The potato chips are a must, though if you have any carrots or sweet potato lying around feel free to turn them into chips too!  

Servings: 4
Preparation: 20 mins
Cooking: 1 hour

Ingredients

Greek Chicken

  • 500 g chicken thighs, trimmed.
  • 1 teaspoon oregano, dried.
  • 2 cloves garlic, minced.
  • 1/2 lemon, juice and zest.
  • 1 tablespoon extra virgin olive oil.

Souvlaki Salad

  • 400 g white potato, scrubbed clean and cut into chips.
  • 1 tablespoon extra virgin olive oil.
  • 4 cups iceberg lettuce, roughly torn.
  • 2 large tomatoes, diced.
  • 1 small red onion, finely sliced.
  • 1 large cucumber, sliced.

Tzatziki

  • 150 g full-fat Greek yoghurt.
  • 1 small cucumber, finely diced.
  • 1/2 lemon, juice and zest.
  • 1 pinch sea salt.
  • 1 pinch freshly cracked black pepper.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two baking trays with baking paper.

2. Place potato wedges onto the baking tray, drizzle with olive oil and season with salt and pepper. Place into the oven and bake for 40 minutes until crispy and golden.

3. Meanwhile, make the chicken by combining the oregano, garlic, lemon and olive oil into a large bowl. Add in the chicken thighs and coat well.

4. Heat a frying pan over medium heat. Add in chicken thighs and sear on each side for 2 minutes each. Place into the other baking tray and into the oven and cook through for 15 minutes.

5. Make the tzatziki by combining all ingredients together.

6. Assemble your souvlaki bowls. Separate the chips, chicken, lettuce, tomatoes, red onion and cucumber between four bowls. Serve with tzatziki.


Bowl food is so in-right-now and this Greek Souvlaki Bowl satisfies all your souvlaki needs with a fresh twist. The potato chips are a must, though if you have any carrots or sweet potato lying around feel free to turn them into chips too!

Ingredients

Greek Chicken

  • 500 g chicken thighs, trimmed.
  • 1 teaspoon oregano, dried.
  • 2 cloves garlic, minced.
  • 1/2 lemon, juice and zest.
  • 1 tablespoon extra virgin olive oil.

Souvlaki Salad

  • 400 g white potato, scrubbed clean and cut into chips.
  • 1 tablespoon extra virgin olive oil.
  • 4 cups iceberg lettuce, roughly torn.
  • 2 large tomatoes, diced.
  • 1 small red onion, finely sliced.
  • 1 large cucumber, sliced.

Tzatziki

  • 150 g full-fat Greek yoghurt.
  • 1 small cucumber, finely diced.
  • 1/2 lemon, juice and zest.
  • 1 pinch sea salt.
  • 1 pinch freshly cracked black pepper.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two baking trays with baking paper.

2. Place potato wedges onto the baking tray, drizzle with olive oil and season with salt and pepper. Place into the oven and bake for 40 minutes until crispy and golden.

3. Meanwhile, make the chicken by combining the oregano, garlic, lemon and olive oil into a large bowl. Add in the chicken thighs and coat well.

4. Heat a frying pan over medium heat. Add in chicken thighs and sear on each side for 2 minutes each. Place into the other baking tray and into the oven and cook through for 15 minutes.

5. Make the tzatziki by combining all ingredients together.

6. Assemble your souvlaki bowls. Separate the chips, chicken, lettuce, tomatoes, red onion and cucumber between four bowls. Serve with tzatziki.