Greek Chicken Bowls with Air Fryer Chicken Skewers
These Greek chicken rice bowls are loaded with tender chicken, crisp tomato-cucumber salad, and creamy garlic dill sauce. The chicken is packed onto skewers and air-fried for incredibly juicy results.
Servings: 4 servings
Ingredients
Greek Chicken Skewers
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1-2 tablespoons olive oil, enough to lightly coat chicken
- 1 tablespoon smoked paprika
- 2-3 tablespoons homemade Greek seasoning (recipe in notes)
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- Olive oil or avocado oil cooking spray
- Lemon wedges, for finishing
Tomato Cucumber Salad
- 1/2 large English cucumber, thinly sliced crosswise, about 1 cup
- 1 pint cherry or grape tomatoes, halved lengthwise
- 1/4 red onion, finely minced
- 1 lemon juiced (about 2 tablespoons)
- 1 tablespoon olive oil
- Pinch of salt, plus more to taste
- Freshly ground black pepper, to taste
Creamy Garlic Dill Sauce
- 3/4 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped fresh dill
- 2 cloves garlic, finely grated or pressed
- 1 1/2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2-4 tablespoons milk, as needed to thin
For the Bowls
- 4 cups cooked rice
- Crumbled feta cheese, for serving
- Additional fresh dill and lemon wedges, optional
Instructions
- Soak the skewers. If using wooden or bamboo skewers, place them in water and soak for at least 30 minutes before air frying. This can be done while you prepare and marinate the chicken.
- Make the Greek seasoning. Combine the basil, garlic powder, oregano, dried onion, black pepper, dill, marjoram, rosemary, thyme, and salt in a small bowl. Mix until evenly combined. Measure out 2-3 tablespoons for the chicken. Store any remaining seasoning in an airtight container for another use.
- Marinate the chicken. Cut the chicken into approximately 2-inch pieces and place in a large bowl or zip-top bag. Drizzle with enough olive oil to lightly coat, then add the smoked paprika, 2-3 tablespoons Greek seasoning, and 1/2 teaspoon salt. Squeeze the juice from half a lemon over the chicken and toss thoroughly until every piece is evenly coated. Cover and refrigerate for about 20 minutes while you prepare the remaining ingredients.
- Prepare the rice. While the chicken marinates, prepare enough rice to yield 4 cups cooked. Keep warm until ready to assemble the bowls.
- Make the tomato-cucumber salad. Add the cucumber, tomatoes, and red onion to a bowl. Season with a pinch of salt and freshly ground black pepper. Add the lemon juice and olive oil, and toss until everything is evenly coated. Taste and adjust the lemon, salt, or pepper as needed. Cover and refrigerate until serving.
- Assemble the chicken skewers. Preheat the air fryer to 375°F if your model requires preheating. Thread the marinated chicken onto the soaked skewers, packing the pieces snugly together without leaving spaces between them. This helps protect the chicken from drying out and keeps the pieces especially juicy.
- Air fry the chicken. Arrange the skewers in the air fryer basket in a single layer, working in batches as needed. Lightly mist the chicken with olive oil or avocado oil spray. Air fry at 375°F for 12–14 minutes, turning once if needed for even browning, until the chicken is golden and reaches an internal temperature of 165°F at the thickest part. Cooking time can vary depending on the size of the chicken pieces and your air fryer.
- Finish with lemon. As soon as the chicken comes out of the air fryer, squeeze fresh lemon juice over the hot skewers. Allow them to rest for a few minutes while you finish the sauce.
- Make the creamy dill sauce. While the chicken cooks, combine the Greek yogurt, mayonnaise, fresh dill, garlic, and lemon juice in a bowl. Season with salt and freshly ground black pepper to taste. Stir in milk, 1 tablespoon at a time, until the sauce reaches a smooth, drizzle-able consistency.
- Assemble the Greek chicken bowls. Divide the warm rice among bowls. Top with the air fried Greek chicken skewers and spoon the chilled tomato-cucumber salad alongside. Generously drizzle with the creamy garlic dill sauce, and finish with crumbled feta. Serve with additional lemon and fresh dill, if desired.
Notes
Homemade Greek Seasoning
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried onion flakes or onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried dill weed
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt