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A simple tasty recipe for Grilled Greek Souvlaki Bowl with Cauliflower Rice, flavorful Cucumber Yogurt Sauce and fresh summer vegetables. This can be made with Grilled Chicken or Grilled Portobellos! |

Grilled Greek Souvlaki Bowls with Cauliflower Rice


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!


Units Scale
  • 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
  • 23 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:
  • 12 cups diced cucumber
  • 12 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


  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.