Mediterranean Chicken Skewer Bowls with Lemon Herb Rice & Homemade Tzatziki

 There’s something about a homemade Mediterranean chicken bowl that feels both fresh and comforting. Juicy grilled chicken, flavorful golden rice, crisp cucumber tomato salad, and a generous spoonful of creamy homemade tzatziki make this one of those dinners that has a little bit of everything.

This is one of my favorite ways to put together a flavorful family meal without needing a complicated ingredient list. A lot of the ingredients overlap between the chicken, rice, and sauce, which makes shopping and prepping easier.

I love using Greek yogurt in my chicken marinade, along with fresh lemon, cumin, paprika, garlic, and just a dash of cinnamon. The chicken gets skewered and grilled, then served over lemon herb jasmine rice cooked in chicken broth.

And because my family loves spicy food, I sometimes add fresh serrano pepper to our homemade tzatziki!

The best part? You can customize every bowl to your family’s preferences.

Why You’ll Love These Mediterranean Chicken Bowls

• Packed with flavor: Fresh lemon, garlic, warm spices, and herbs bring everything together.
• Family-friendly: Everyone can build their bowl the way they like it.
• Easy to customize: Use chicken breasts or thighs, and make the tzatziki mild or spicy.
• Great for meal prep: Prepare several components ahead of time and assemble when you’re ready.
• Made with everyday ingredients: No complicated cooking techniques or hard-to-find ingredients.

Ingredients

Serves approximately 4

For the Mediterranean Grilled Chicken

• 1½–2 pounds boneless, skinless chicken breasts, cut into skewer-sized pieces
• ½ cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• ¼ teaspoon ground cinnamon

My tip: I usually use chicken breast, but boneless chicken thighs work beautifully, too. They’re especially forgiving if you’re worried about overcooking the chicken.

For the Lemon Herb Jasmine Rice

• 1½ cups uncooked jasmine rice
• 2¼ cups chicken broth, or the amount recommended for your rice
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• Salt to taste

For the Homemade Tzatziki

• 1 cup plain Greek yogurt
• ½ cup grated cucumber
• 1–2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1–2 cloves fresh garlic, finely minced
• Salt and black pepper to taste
• ½–1 fresh serrano pepper, finely minced (optional)

For the Cucumber Tomato Salad

• 1 cucumber, diced
• 2 medium tomatoes, diced
• ¼ red onion, finely diced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and black pepper to taste

How to Make Mediterranean Chicken Bowls

Step 1: Marinate the Chicken

In a large bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, cumin, paprika, garlic powder, salt, and cinnamon.

Add the chicken pieces and mix until they’re evenly coated.

Cover and refrigerate for at least 30 minutes. If you have the time, I recommend marinating overnight for even more flavor.

Step 2: Prepare the Homemade Tzatziki

Grate the cucumber and gently squeeze out some of its excess moisture. This helps prevent the sauce from becoming watery.

In a bowl, combine the Greek yogurt, cucumber, fresh dill, lemon juice, olive oil, minced garlic, salt, and pepper.

For a spicy version, add finely minced serrano pepper. Start with a little and increase according to your heat preference.

Mix everything together and refrigerate until you’re ready to serve.

My tip: Make the tzatziki ahead of time so the garlic, dill, and lemon flavors have time to come together.

Step 3: Cook the Lemon Herb Rice

Heat the olive oil in a medium saucepan over medium heat.

Add the minced garlic and sauté briefly, about 30–60 seconds, until fragrant. Be careful not to burn it.

Add the jasmine rice, chicken broth, lemon juice, lemon zest, parsley, turmeric, cumin, black pepper, and salt.

Stir to combine and bring to a gentle boil.

Reduce the heat to low, cover, and simmer according to your rice package instructions, usually around 15–18 minutes, or until the liquid is absorbed and the rice is tender.

Remove from the heat and let the rice rest, covered, for approximately 5 minutes.

Fluff with a fork before serving.

My tip: I use jasmine rice because it’s what my family prefers. You can use another variety, but adjust the broth and cooking time accordingly.

Step 4: Make the Cucumber Tomato Salad

Combine the diced cucumber, tomatoes, and red onion in a bowl.

Drizzle with olive oil and red wine vinegar, then season with salt and black pepper.

Toss gently to combine.

I like keeping this salad simple because the fresh vegetables and tangy vinegar balance all the warm spices and creamy tzatziki.

Step 5: Grill the Chicken Skewers

Preheat your grill to medium-high heat, approximately 400–450°F.

Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water beforehand according to their package directions.

Lightly oil the grill grates if needed.

Grill the chicken for approximately 10–15 minutes total, turning occasionally, until nicely browned and cooked through.

Cooking time will vary depending on the size of your chicken pieces and your grill.

Always check that the thickest pieces reach an internal temperature of 165°F.

Let the chicken rest briefly before assembling your bowls.

Step 6: Assemble Your Mediterranean Bowls

Start with a generous scoop of lemon herb rice.

Add the grilled chicken, followed by the fresh cucumber tomato salad.

Finish with a spoonful of homemade tzatziki, or drizzle it over the chicken.

For anyone who loves heat, serve with extra spicy tzatziki on the side!

My Tips for the Best Mediterranean Chicken Bowls

Don’t skip the marinade. Even 30 minutes makes a difference, but overnight is ideal when you can plan ahead.

Chicken thighs are a great alternative. They’re juicy, flavorful, and a little more forgiving on the grill.

Use fresh lemon. Freshly squeezed juice and lemon zest give the chicken and rice their bright flavor.

Sauté your garlic before cooking the rice. This small step adds so much flavor to the finished dish.

Keep the cucumber salad simple. Olive oil, red wine vinegar, salt, and pepper are all you need.

Make the tzatziki your own. Leave out the serrano for a mild, refreshing sauce, or add it for a spicy kick.

Can You Make These Bowls Ahead of Time?

Absolutely!

You can marinate the chicken ahead of time, prepare the tzatziki, and chop the vegetables before dinner.

For leftovers, refrigerate the cooked chicken and rice promptly in airtight containers and use within 3–4 days. Store the salad and tzatziki separately for the best texture.

Reheat the chicken and rice thoroughly, then add the cold cucumber tomato salad and tzatziki just before serving.

A Fresh, Flavorful Family Dinner

These Mediterranean grilled chicken bowls are proof that homemade meals don’t have to be complicated to be delicious.

Between the lemony chicken, golden herb rice, crisp vegetables, and creamy tzatziki, every bite has something different to offer.

And whether you keep your sauce mild or add a little serrano for heat, this is one of those recipes that’s easy to make your own.

Happy cooking!

The Practical Home Edit

Looking for another delicious chicken dinner? 🍋

If you love flavorful, homemade meals, you’ll also love my Lemon Herb Roasted Chicken with Garlic Potatoes & Asparagus!

It’s an easy, comforting family dinner with juicy lemon-garlic chicken, seasoned potatoes, and perfectly roasted asparagus. Perfect for a weeknight meal!

Love Mediterranean bowls? There's a second version: Mediterranean Grilled Chicken Bowls with Crispy Chickpeas & Spicy Cilantro Yogurt Sauce — crispy curry chickpeas, feta, and a spicy cilantro sauce instead of tzatziki.