Souvlaki Bowls with Herbed Potato Chips & Garlic Sauce

By Lilian Dikmans

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For a delicious gluten-free and grain-free dinner, try these Greek inspired Souvlaki Bowls with Herbed Potato Chips and Garlic Sauce. They’re made with pan-fried and sliced grass-fed steak, herb infused onions and baked potato chips tossed in fresh parsley and crumbled feta cheese.

I serve the bowls with a quick garlic yogurt sauce on the side. You can also change up what you include in the bowls. I like to add crisp cos lettuce, but you could add your favourite salad greens.

The herbed baked potato chips mean that you won’t miss the bread. I toss the chips in freshly chopped parsley and crumbled up feta cheese, which is inspired by a Greek restaurant that I used to go to in Melbourne.

Baked Potato Chips for Souvlaki Bowls
Baked potato chips fresh out of the oven

The saltiness of the feta seasons the chips and works really well with the freshness of the parsley. If you don’t have any feta or parsley, you could add some onion powder and garlic powder to the potatoes before baking to boost the flavour.

Ingredients for Souvlaki Bowls with Herbed Potato Chips and Garlic Sauce

White potatoes: Any white potato will work to make the potato chips. The key is to cut them into chips around 1.5cm thick so that they cook in 30 minutes. You could use sweet potato if you prefer.

Grass-fed rump steak: I always buy free-range, grass-fed steak. Usually rump or eye fillet for pan frying. But feel free to use your preferred steak.

Plain Greek yoghurt: For the quick garlic yogurt sauce. I used Chobani Plain 0.5% Greek yogurt because that’s what I had at home, but any plain natural yogurt would work.

Garlic: To mince into to the yoghurt for the garlic yogurt sauce. Adjust according to taste, as raw garlic is strong! I add the remainder of the clove to the onions when frying.

White or brown onion: We fry the onion with some herbs to add to the bowls. You could use red onion if you prefer. Or skip the cooking part and just slice up some fresh, raw spring onions instead.

Dried thyme and dried rosemary: I add these herbs to the onions while frying. These are herbs I always have at home, but feel free to mix it up. Dried oregano would also be nice.

Herbed Baked Potato Chips with Fetta for Souvlaki Bowls
Baked potato chips tossed in fresh parsley and feta

Fresh parsley and feta cheese: To toss through the baked potato chips. I use flat leaf parsley, but you could use any herb that you like. If you don’t have any feta, you can just leave it out and the chips will still be nice!

Cos lettuce: I like some lettuce added to the bowls for greenery. You could use any leafy salad green in place of cos lettuce. I always love rocket (arugula) with steak.

Extra virgin olive oil, sea salt and black pepper: Pantry staples that are essential for cooking and seasoning!

How to make Souvlaki Bowls with Herbed Potato Chips and Garlic Sauce

I start by getting the potato chips into the oven, since they take around 30 minutes to cook. But I make the rest of the bowl elements while the chips are cooking, so everything is ready to go by the time they’re done.

I also take the steak out of the fridge after getting the potatoes into the oven. Giving it 20-30 minutes at room temperature before frying helps to keep it juicy.

Souvlaki Bowls with Herbed Potato Chips and Garlic Sauce
Served with garlic yoghurt sauce on the side

Then I throw together the quick garlic yoghurt sauce and set it aside in the fridge for the flavours to develop. The raw garlic permeates the yogurt while sitting in the fridge, so it comes out with a kick. If you’re into garlic-infused sauces, you might also like my Homemade Vegan Burger Sauce.

Lastly, I cook the steak and onions, which I fry separately but using the same pan to save on washing. Then it’s just a matter of plating everything up with the lettuce, tossing the chips in the parsley and feta once they come out of the oven, and you’re done!

Serves
2

Prep time
10 mins

Cook time
30 mins

Ingredients

  • 3 medium (about 500g) white potatoes
  • 1/3 cup (80ml/80g) plain Greek yogurt
  • 1 clove garlic
  • 1 medium brown or white onion
  • Pinch of dried thyme
  • Pinch of dried rosemary
  • 300g grass-fed rump steak
  • Handful fresh parsley leaves, washed
  • 1 baby cos lettuce, washed
  • 1/4 cup (40g) crumbled feta cheese
  • Extra virgin olive oil
  • Sea salt
  • Black pepper

Method

  • 1
    Preheat your oven to 180°C fan-forced / 200°C / 400°F.
  • 2
    Slice the potatoes into chips about 1.5cm thick. Place on a baking tray, drizzle over 1 teaspoon of olive oil, 1/4 teaspoon sea salt and toss to coat. Bake in the preheated oven for 30 minutes or until browned.
  • 3
    While the potatoes are cooking, take your steak out of the fridge (see notes below). Then prepare the garlic yoghurt sauce by placing the yoghurt in a small bowl. Mince in 1/4 – 1/2 clove garlic and a good pinch of sea salt. Stir well to combine, then cover with cling film and place in the fridge for the flavours to develop.
  • 4
    Place the steak on a meat chopping board (see notes below) and trim any excess fat. Bash the steak out to about 1.5cm thick using the rough edge of a meat mallet. Season the steak generously with sea salt and black pepper.
  • 5
    Slice the onions and the remainder of the garlic clove finely on a vegetable chopping board. Heat 2 teaspoons of olive oil in a non-stick fry pan over a medium heat. Add the onions and a pinch of sea salt and fry until softened. Add the garlic, dried thyme and rosemary and continue to fry for another few minutes.
  • 6
    Place the cooked onion mixture onto a plate and cover with foil to keep warm. Wipe out the fry pan with some kitchen towel to remove any leftover bits. Heat the dry fry pan over a high heat. Once hot, add the steak to the pan and cook for 2-3 mins each side for medium rare or to your liking. Place the steak onto the plate with the onions, covering with the foil, to rest.
  • 7
    Get out the parsley, cos lettuce, feta and two serving bowls. Finely chop the parley leaves. Tear the lettuce into bite sized pieces and add half to each bowl. Slice up the steak and add half to each bowl, along with half the onions and any juices left on the plate.
  • 8
    The potatoes should be cooked by now, so remove them from the oven, loosen them from the tray with a spatula and push into a pile. Sprinkle over the chopped parsley and crumbled feta. Toss to evenly coat the chips then add half to each bowl.
  • 9
    Serve the bowls straight away with the garlic yoghurt sauce on the side.

Notes

To ensure the steak stays as juicy as possible, I take it out of the fridge 20-30 mins before frying so it’s not super cold going into the pan.

I use separate chopping boards for raw meats and vegetables to prevent cross-contamination. My meat board is red and my vegetable board is white so I can tell the difference!

Bashing out the steak with a meat mallet ensures the steak cooks evenly and fast, and also tenderises the meat.

To slice the potatoes into 1.5cm thick chips, I cut each potato lengthways into 1.5cm slices, then cut each slice into 1.5cm chips.

I use a non-stick baking tray to bake the chips. If your tray is not non-stick, I suggest adding a little extra olive oil to coat the potatoes, or lining the tray with baking paper to prevent sticking.

Nutrition

Serving size: 1 bowl with half the garlic sauce
Energy: 2280kJ (545Cal)
Protein: 47.6g
Total Fat: 17.8g
Saturated Fat: 1g
Total Carbohydrate: 49g
Sugars: 6.1g
Dietary Fibre: 6.9g
Sodium: 627mg
Potassium: 1177mg

Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.

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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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