If you’ve ever craved Greek food and comfort food at the same time, these Chicken Souvlaki French Fry Bowls are exactly what you need. Juicy, lemon garlic marinated chicken sits on a bed of crispy golden fries instead of rice or pita, then gets loaded up with cool tzatziki, quick pickled red onions, fresh tomatoes, romaine, and crumbled feta.
It’s a fun twist on a classic that turns your favorite Greek flavors into the ultimate comfort meal fresh, zesty, and totally satisfying!
Why You’ll Love This Recipe
This recipe is all about layering big, bold flavors in a cozy, approachable way. The chicken is tender and perfectly seasoned, the fries are crisp and golden, and the toppings bring everything to life tangy, creamy, and fresh all in one bite.
Everything can be made with simple ingredients and minimal prep. The chicken can marinate ahead of time, the onions pickle while you cook, and the tzatziki stays fresh in the fridge until you’re ready to assemble. It’s weeknight-friendly, crowd-pleasing, and feels a little special too.
Chicken Souvlaki French Fry Bowls
Ingredients
For the Chicken Souvlaki:
- 2 lbs boneless skinless chicken breasts, cut into 1.5-inch cubes
- ¼ cup olive oil
- Juice of 2 lemons
- 1-2 tbsps plain Greek yogurt
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional: 1 tsp red wine vinegar
For the Tzatziki:
- 1 cup plain Greek yogurt
- ½ large cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
- Optional: 1 tsp chopped fresh dill
For the Fries:
- 2–3 russet potatoes, cut into thin fries
- Avocado oil
- Salt and pepper
- Optional: pinch of paprika or garlic powder
For the Quick Pickled Red Onions:
- 1 medium red onion, thinly sliced
- Apple cider vinegar (enough to fill jar halfway)
- ½ tsp salt
- 1 tsp sugar (optional)
- Boiling water (to fill the rest of the jar)
For Serving:
- Diced tomatoes
- Crumbled feta cheese
- Shredded romaine lettuce
Instructions
- Whisk together olive oil, lemon juice, Greek yogurt, garlic, oregano, salt, pepper, and red wine vinegar (if using). Add the chicken and toss to coat evenly. Cover and marinate for at least 30 minutes or up to 4 hours in the fridge.
- Thinly slice the onion and place it in a heat-safe jar or bowl. Fill the container halfway with apple cider vinegar, add salt and sugar, and fill the rest with boiling water. Cover and shake well. Let sit for about 30 minutes while you prep everything else — the color will turn beautifully pink and the flavor will mellow.
- In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, salt, and dill (if using). Stir together and refrigerate until ready to serve.
- Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Add the chicken in a single layer and cook until golden brown and cooked through, about 8–10 minutes, turning occasionally. Set aside and keep warm.
- To make the fries, toss fries with avocado oil, salt, pepper, and any extra seasonings. To air fry: 400°F for 15–18 minutes, shaking halfway through, until golden and crispy. In the oven, preheat oven to 425°F. Toss fries with oil and seasonings, spread on a parchment-lined baking sheet, and bake for 30–35 minutes, flipping halfway through, until crisp and browned.
- Start with a layer of fries, then top with the chicken souvlaki. Add shredded romaine, diced tomatoes, crumbled feta, and a generous spoonful of those quick-pickled onions. Finish with a dollops of tzatziki and dig in while everything’s still warm and crispy. Enjly!
