Mediterranean Chicken Souvlaki Bowls with Fresh Thyme

Bright, garlicky chicken souvlaki with lemon and fresh thyme, served over herby rice with a crunchy tomato-cucumber salad, tzatziki, feta and quick-pickled red onion.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into roughly 3 cm pieces.

Step 2

Mix with: olive oil lemon juice and zest garlic fresh thyme oregano paprika cumin salt pepper

Step 3

Cover and refrigerate for 30 minutes to 2 hours. Don't marinate overnight because the lemon can make the chicken texture slightly mushy.

Step 4

Mix the sliced onion with the vinegar, sugar and salt. Massage lightly with your fingers and leave for at least 20–30 minutes.

Step 5

Grate the cucumber and squeeze it very thoroughly in a clean tea towel or kitchen paper.

Step 6

Mix with the Greek yoghurt, garlic, lemon juice, olive oil and herbs.

Step 7

Season with salt and pepper and refrigerate until needed.

Step 8

Rinse the rice until the water runs mostly clear.

Step 9

Put it into a saucepan with the stock, olive oil and a pinch of salt.

Step 10

Bring to the boil, cover and reduce to very low heat. Cook according to the packet, usually around 10–12 minutes, then turn off the heat and leave covered for 5 minutes.

Step 11

Fluff with a fork and stir through: parsley fresh thyme lemon zest

Step 12

Combine the tomatoes, cucumber, pepper, red onion and parsley.

Step 13

Dress with olive oil, lemon juice, oregano, salt and pepper just before serving.

Step 14

You can use a griddle pan, frying pan, barbecue or air fryer. For the best souvlaki-style result, thread the chicken onto skewers. Heat a griddle or frying pan until very hot. Cook for around 8–10 minutes total, turning every couple of minutes, until nicely charred and cooked through. For chicken breast, try not to take it much past 74–75°C internally so it stays juicy.

Step 15

Finish with a squeeze of lemon.

Step 16

Divide the herby rice between bowls. Add: chicken souvlaki tomato-cucumber salad tzatziki quick-pickled onion crumbled feta Finish with lemon wedges and a little extra parsley or thyme.

Step 17

Before serving, mix 1 tsp fresh thyme leaves + 1 tbsp olive oil + 1 tsp lemon juice, then drizzle a little over the hot chicken. It gives you a much fresher thyme aroma than relying on the cooked marinade alone.