Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Lemon-garlic chicken skewers over bulgur with tomatoes, cucumber and a proper tzatziki. Greek taverna flavours rebuilt as a training lunch — lean, bright and genuinely filling.
20 minPrep
20 minCook
40 minTotal
2Serves
Chicken Souvlaki Bowl with Tzatziki
by · Medium
Omnivore
High protein
Low sugars
Low salt
High in potassium
Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Lemon-garlic chicken skewers over bulgur with tomatoes, cucumber and a proper tzatziki. Greek taverna flavours rebuilt as a training lunch — lean, bright and genuinely filling.
20 minPrep
20 minCook
40 minTotal
2Serves
Nutrition
Per serving · 475 g
702kcal2955 kJ
Protein60.4 g121%
Carbohydrate68.1 g26%
Net carbs †59.4 g
Sugars9.44 g10%
Fibre8.71 g
Fat22.2 g32%
Saturates7.17 g36%
Salt †0.55 g9%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
grater
grill pan
metal skewers
mixing bowl
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Bulgur (durum wheat) raw
150 g
Cucumber raw
1 pinch
Common salt/table salt
20 ml
Olive oil
2 g
Oregano dried
30 ml
Lemon juice
1 pinch
Pepper black, dried
2 piece
Tomato raw≈ 170 g
400 g
Chicken breast fillet, raw
2 piece
Garlic raw≈ 10 g
150 g
Yogurt min. 10 % fatgreek style
Instructions
1
Cube the chicken breast on a cutting board with a santoku knife and marinate with half the lemon juice, half the olive oil, one crushed garlic clove, salt and black pepper for at least 10 minutes. The dried oregano goes into the marinade as well.
2
Cook the bulgur in a saucepan according to the packet and fluff. For the tzatziki, grate the cucumber with a grater, squeeze it dry and stir into the yogurt with the second crushed garlic clove in a mixing bowl.
3
Thread the chicken onto skewers and grill in a hot grill pan for 10-12 minutes, turning, until charred and cooked through.
4
Cut the tomatoes into wedges. Serve bulgur, skewers and tomatoes in bowls with a generous spoon of tzatziki and the remaining lemon.
Before you start
You'll need
cutting board
grater
grill pan
metal skewers
mixing bowl
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Bulgur (durum wheat) raw
150 g
Cucumber raw
1 pinch
Common salt/table salt
20 ml
Olive oil
2 g
Oregano dried
30 ml
Lemon juice
1 pinch
Pepper black, dried
2 piece
Tomato raw≈ 170 g
400 g
Chicken breast fillet, raw
2 piece
Garlic raw≈ 10 g
150 g
Yogurt min. 10 % fatgreek style
Instructions
1
Cube the chicken breast on a cutting board with a santoku knife and marinate with half the lemon juice, half the olive oil, one crushed garlic clove, salt and black pepper for at least 10 minutes. The dried oregano goes into the marinade as well.
2
Cook the bulgur in a saucepan according to the packet and fluff. For the tzatziki, grate the cucumber with a grater, squeeze it dry and stir into the yogurt with the second crushed garlic clove in a mixing bowl.
3
Thread the chicken onto skewers and grill in a hot grill pan for 10-12 minutes, turning, until charred and cooked through.
4
Cut the tomatoes into wedges. Serve bulgur, skewers and tomatoes in bowls with a generous spoon of tzatziki and the remaining lemon.
Nutrition
Per serving · 475 g
702kcal2955 kJ
Protein60.4 g121%
Carbohydrate68.1 g26%
Net carbs †59.4 g
Sugars9.44 g10%
Fibre8.71 g
Fat22.2 g32%
Saturates7.17 g36%
Salt †0.55 g9%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.