Craving something hearty yet fresh? This Chicken Souvlaki with Tzatziki Sauce and Tabbouleh Salad brings together the best of Greek and Middle Eastern cuisine in one healthy and delicious plate.
The grilled souvlaki chicken is juicy and full of zesty flavor from a simple olive oil and lemon marinade. It’s paired with tzatziki, a classic Greek sauce made with Greek yogurt, cucumber, and garlic—cool, creamy, and perfect as a dip or drizzle.
On the side, a refreshing tabbouleh salad adds an herbaceous and tangy balance, made with parsley, mint, tomatoes, and bulgur wheat. Together, this trio makes a nutrient-rich, high-protein, satisfying meal that’s naturally gluten-free (if you swap bulgur for quinoa) and fits beautifully into a Mediterranean diet.
This vibrant Mediterranean plate combines three classic favorites: chicken souvlaki, cool tzatziki, and fresh tabbouleh salad. It’s a full meal with bold, herby, citrusy flavor and contrasting textures—crispy grilled chicken, creamy sauce, and refreshing chopped herbs. Perfect for healthy meal prepping or an impressive dinner with friends!
This Mediterranean-inspired dish features juicy grilled chicken souvlaki, creamy homemade tzatziki sauce, and a vibrant tabbouleh salad for a fresh, healthy, and flavor-packed meal.
Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Add chicken and marinate for 30 mins to 2 hours.
Mix yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt. Chill until serving.
Soak bulgur in boiling water for 15 mins. Fluff and mix with herbs, veggies, lemon juice, and olive oil. Season to taste.
Skewer the chicken and grill or pan-fry 10–12 mins until golden and cooked through.
Plate chicken with a dollop of tzatziki and a scoop of tabbouleh. Add pita if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For best results, use fresh lemon juice, high-quality olive oil, and fresh herbs—these small details make a big difference in Mediterranean recipes. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Tabbouleh is even better the next day, as the flavors have more time to meld!
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