Greek Souvlaki Bowl with Cauliflower Rice

This Greek Souvlaki Bowl can be made with chicken or portobellos (or both) and is bursting with Mediterranean flavors. Cauliflower “rice” makes the base of the bowl, then it is topped with fresh summer veggies like tomatoes, cucumbers and bell peppers and served with a flavorful dollop of Cucumber Yogurt Sauce and fresh herbs. It’s quick and easy, perfect for weeknight meals outside on the patio. The vegetarian option using portobellos is just as good as the chicken and the leftovers taste good too, making for a healthy refreshing lunch. This can also be made stove-top or in the oven, although the grill does add great flavor.

Mouth-watering Mediterranean flavors of lemon, garlic and oregano infuse the marinade for the chicken (or portobellos)  and the cool crunchy veggies with the warm grilled chicken or portobellos are a nice contrast of textures and temperatures. Know this can be adapted to your own preferences – for example, you could skip the cauliflower rice and place everything into a toasty pita or into grilled tortillas. And of course you can make regular rice or sub whole grains like faro or quinoa, or even serve this over a bed of garbanzo beans. This lightened-up version is gluten-free and low in carbs, but as always, make it your own. I left the chicken off the skewers this time, in order to save time, but skewering is also another more traditional option.

Here is the cauliflower “rice” I got from Trader Joes which can be seasoned anyway you like. Keep it simple and saute with olive oil, onion, garlic, lemon, salt and pepper, or spice it up in any creative way you want. If you can’t get this near where you live, it’s very easy to mimic. Place small batches cauliflower florets into a food processor and pulse until it resembles grains of rice. So easy!

A note: Be careful not to over cook the cauliflower rice– you want it to retain a little of its texture. To me, it is not quite as appealing if it gets mushy.

The chicken and/or portobellos are marinated in olive oil, garlic, oregano and lemon, then quickly grilled. You can also grilled other veggies to add to the bowl… like bell pepper, eggplant or zucchini.

I hope you enjoy ….  let us know what you think! Thanks for rating the recipes…it helps others find them and encourages people to try them out as well.

Happy week!

Grilled Greek Souvlaki Bowls with Cauliflower Rice

★★★★★ 5 from 2 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 2-3 1x
• Category: Main
• Cuisine: Mediterranean

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Description

A quick and flavorful grilled Chicken or Portobello Mushroom Souvlaki Bowl with fresh summer vegetables, Cucumber yogurt Sauce and Cauliflower “Rice” – or serve in a toasty pita!

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Ingredients

Units USM Scale 1x2x3x

• Marinade
• 4 cloves garlic cloves
• zest of one small lemon
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• generous pinch cayenne, chili flakes, or aleppo pepper
• 1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
• ——
• Cucumber Yogurt Sauce
• 3/4 cup plain yogurt
• 1 garlic clove- minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, more to taste
• 1 cup finely diced cucumber
• 2–3 tablespoon fresh dill, parsley or mint, or a combination
• pepper or chili flakes to taste
• —–
• Cauliflower Rice
• 1 tablespoon olive oil
• 1 large shallot ( or 1/2 cup finely diced onion )
• 2 cloves garlic, minced (or use 1 tsp granulated garlic)
• 3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
• salt, pepper, cayenne to taste
• optional- lemon zest, fresh herbs
• ——
• Optional Bowl Additions:
• 1–2 cups diced cucumber
• 1–2 cups tomatoes- sliced in half or diced
• 1 avocado, sliced
• fresh greens- arugula or fresh herbs
• Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
• Toasty Pita

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Instructions

1. Place marinade ingredients in a medium bowl and stir.
2. Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.
3. Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.
4. Pre heat grill to High heat. ( you can also sear or bake- see notes)
5. Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.
6. Start the Cauliflower Rice:
7. In a large skillet, heat oil over medium- high heat.
8. Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
9. At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.
10. Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.
11. Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.
12. When cooked, slice chicken or portobellos and any other veggies you had grilling.
13. Assemble Bowls:
14. Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.
15. Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

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