High-Protein Greek Chicken Kebab Bowl
Looking for more high protein meals? Try my Chicken Fajita Sweet Potato Bowl or my Honey Soy Steak Rice Bowl
Helpful Tips
Storage
Store components separately in airtight containers in the fridge for up to 4 days. Tip: keep salad undressed if meal prepping so it stays crisp.
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Substitutions
- Chicken breast → chicken thigh: stays juicy and still high-protein.
- Potatoes → sweet potato: similar method, slightly sweeter flavour.
- No dill/mint: use extra parsley
Serving Suggestions
Add warm pita or flatbread on the side if you want it more filling.
Want more veg? Add capsicum, lettuce, or a handful of baby spinach.
Helpful Tips
Storage
Store components separately in airtight containers in the fridge for up to 4 days. Tip: keep salad undressed if meal prepping so it stays crisp.
Substitutions
- Chicken breast → chicken thigh: stays juicy and still high-protein.
- Potatoes → sweet potato: similar method, slightly sweeter flavour.
- No dill/mint: use extra parsley
Serving Suggestions
Add warm pita or flatbread on the side if you want it more filling.
Want more veg? Add capsicum, lettuce, or a handful of baby spinach.
Ingredients
For the Greek Chicken Marinade:
- 800g chicken breast, cut into cubes
- 100g plain, high protein yoghurt
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp paprika
- salt and pepper, to taste
- 4 garlic cloves, crushed
- 2 tbsp lemon juice
For the Salad:
- 1/2 red onion, thinly sliced
- 1 Lebanese cucumber, sliced
- 250g tomatoes, sliced
- 1/2 cup pitted kalamata olives
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Pinch of salt
For the Tzatziki:
- 250g Greek yoghurt
- 1 small garlic clove, grated
- 1 cucumber, grated and squeezed dry using a paper towel
- 1 tbsp lemon juice
- 2 tbsp chopped dill or mint
- Salt and pepper, to taste
For the potatoes:
- 800g baby potatoes, cut into cubes
- 1½ tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper
To serve:
- Crumbled feta (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Greek Chicken marinade:
- In a bowl, mix yoghurt, oregano, cumin, garlic, onion powder, paprika, lemon juice, salt and pepper.
- Toss chicken through until evenly coated. Marinate for 30 mins if you can, but not essential.
For the potatoes:
- Cut potatoes into small cubes (around 2cm). Pat dry really well with paper towel.
- Toss with olive oil, oregano, garlic powder, smoked paprika, salt and pepper.
- Air fryer method: Air fry at 200°C for 18–22 mins, shaking the basket 2–3 times, until golden and crisp. Cook in batches if needed so they crisp properly.
- Oven method: Preheat oven to 220°C (200°C fan). Line a large tray with baking paper. Spread on the tray in a single layer (don’t overcrowd). Roast for 35–45 mins, flipping once halfway, until golden and crisp.
For the Salad:
Toss red onion, cucumber, tomatoes, olives and parsley with olive oil, lemon juice and a pinch of salt.
For the Tzatziki:
- Mix yoghurt, garlic, grated cucumber, lemon juice, dill/mint, salt and pepper until combined.
- Taste and adjust lemon/salt if needed.
For the Greek Chicken:
- BBQ/grill: Cook on high heat for 2–3 mins per side until charred and cooked through.
- Pan: Heat a large pan on medium-high. Cook for 8–10 mins, tossing occasionally, until golden and cooked through.
To serve:
Build the bowls with potatoes, salad, chicken and tzatziki, then finish with extra herbs, a lemon wedge and optional feta.
Ingredients
For the Greek Chicken Marinade:
- 800g chicken breast, cut into cubes
- 100g plain, high protein yoghurt
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp paprika
- salt and pepper, to taste
- 4 garlic cloves, crushed
- 2 tbsp lemon juice
For the Salad:
- 1/2 red onion, thinly sliced
- 1 Lebanese cucumber, sliced
- 250g tomatoes, sliced
- 1/2 cup pitted kalamata olives
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Pinch of salt
For the Tzatziki:
- 250g Greek yoghurt
- 1 small garlic clove, grated
- 1 cucumber, grated and squeezed dry using a paper towel
- 1 tbsp lemon juice
- 2 tbsp chopped dill or mint
- Salt and pepper, to taste
For the potatoes:
- 800g baby potatoes, cut into cubes
- 1½ tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper
To serve:
- Crumbled feta (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Greek Chicken marinade:
- In a bowl, mix yoghurt, oregano, cumin, garlic, onion powder, paprika, lemon juice, salt and pepper.
- Toss chicken through until evenly coated. Marinate for 30 mins if you can, but not essential.
For the potatoes:
- Cut potatoes into small cubes (around 2cm). Pat dry really well with paper towel.
- Toss with olive oil, oregano, garlic powder, smoked paprika, salt and pepper.
- Air fryer method: Air fry at 200°C for 18–22 mins, shaking the basket 2–3 times, until golden and crisp. Cook in batches if needed so they crisp properly.
- Oven method: Preheat oven to 220°C (200°C fan). Line a large tray with baking paper. Spread on the tray in a single layer (don’t overcrowd). Roast for 35–45 mins, flipping once halfway, until golden and crisp.
For the Salad:
Toss red onion, cucumber, tomatoes, olives and parsley with olive oil, lemon juice and a pinch of salt.
For the Tzatziki:
- Mix yoghurt, garlic, grated cucumber, lemon juice, dill/mint, salt and pepper until combined.
- Taste and adjust lemon/salt if needed.
For the Greek Chicken:
- BBQ/grill: Cook on high heat for 2–3 mins per side until charred and cooked through.
- Pan: Heat a large pan on medium-high. Cook for 8–10 mins, tossing occasionally, until golden and cooked through.
To serve:
Build the bowls with potatoes, salad, chicken and tzatziki, then finish with extra herbs, a lemon wedge and optional feta.
Watch How to Make It
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