Souvlaki Bowl
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Dinner,  Lunch

Chicken Souvlaki Rice Plate

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Chicken Souvlaki is one of Rob’s favorite lunch options. Rob is of Greek decent so souvlaki is something he grew up eating and has a simple, healthy recipe for making it. This is a make-at-home version of the rice plates that you can get at many of the quick service restaurants that have popped up recently. These also make for a great get together meal since they are DIY!

We made this rice plate with a cucumber-radicchio slaw and tzatziki. If you wanted to make it dairy free you could easily use a hummus topping as well. This also pretty closely mirrors Rob’s usual order when eating out. For the kabobs, we keep it pretty simple and classic. I just use tenders to minimize the prep work and make handling easy. The marinade is a vinaigrette which includes pretty classic flavors like garlic, oregano, lemon, mint, and capers.

This basic recipe works well for just about anything you want to grill and give a Mediterranean flavor. I have seen it used with steak, veggies, or pork. The other perk is that it transcends seasons. The flavor is light and bright so it works just as well in the summer as it does in the winter.

Chicken Souvlaki Rice Plate

My personal take on the Mediterranean rice bowl with a grilled Chicken Souvlaki and a Cucumber-Radicchio Slaw
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Lunch, Main Course
Cuisine: Mediterranean
Keyword: chicken, Greek, Rice, Souvlaki
Servings: 4 People



  • 1 Lb Chicken Tenders
  • 2 Oz White Wine Vinegar
  • 6 oz Olive Oil
  • 1/4 Tsp Oregano
  • 1/4 Tsp Mint minced
  • 2 Garlic Cloves Minced
  • 1 Tsp Capers
  • 1 Lemon zested and juiced
  • Salt & Pepper to taste

Cucumber-Radicchio Slaw

  • 1/2 Cucumber seeded and diced
  • 1/2 Radicchio Head thinly sliced or shaved
  • 10 Grape Tomatoes Halved
  • 1/2 Tsp Dill Minced
  • Salt & Pepper to taste

Rice, Quantity as desired per package instructions.

  • 1 Lemon Zested and Juiced
  • 1/4 Cup Pine Nutes
  • 6 Minte Leaves Minced

Tzatziki and/or Hummus, Recipe links in notes



    • Combine all of the ingredients expect for the olive oil in a jar or cup.  While vigorously whisking slowly pour in the olive oil until combined.
    • Put the chicken in a zip-top bag, pour 3/4 of the vinaigrette over the chicken, and allow to marinade for about 30 minutes to an hour.  Save the remaining vinaigrette.
    • Heat a grill or grill pan over high heat.
    • Remove and allow excess oil to drip off. Optional: Skewer the chicken.
    • Grill each side for about 5 minutes.


    • Combine all of the ingredients with the left over vinaigrette and mix well.
    • Allow to combine for about 30 minutes.

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