Name: Sheet-Pan Chicken Souvlaki
Total time: 30 minutes
Yield: 4 servings
Ingredients: 4 garlic cloves, finely grated; 2 Tbsp. dried oregano; 1 tsp. sugar; ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; Freshly ground pepper; 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces; 1 15.5-oz. can chickpeas, rinsed; 2 tsp. ground cumin; 2 tsp. smoked paprika; 3 Tbsp. fresh lemon juice, plus more for drizzling; ½ small red onion, thinly sliced; 1 lb. mixed tomatoes, cut into bite-size pieces; ½ cup pitted Kalamata olives; 6 oz. feta, thinly sliced; Parsley leaves with tender stems, pitas, and lemon wedges (for serving); Eight 10"-long bamboo skewers, soaked 30 minutes in water, or metal skewers

Boneless skinless chicken thighs tossed in oregano cumin sugar black pepper and salt and roasted on skewers on a sheet...

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta. These are flavored with the souvlaki heavy hitters (garlic, oregano, and lemon) and are ideal when served alongside a pile of fluffy pita.

Recipe information

Total Time
30 minutes
Yield
4 servings

Ingredients

4 garlic cloves, finely grated

2 Tbsp. dried oregano

1 tsp. sugar

⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground pepper

1½ lb. skinless, boneless chicken thighs, cut into 2" pieces

1 15.5-oz. can chickpeas, rinsed

2 tsp. ground cumin

2 tsp. smoked paprika

3 Tbsp. fresh lemon juice, plus more for drizzling

½ small red onion, thinly sliced

1 lb. mixed tomatoes, cut into bite-size pieces

½ cup pitted Kalamata olives

6 oz. feta, thinly sliced

Parsley leaves with tender stems, pitas, and lemon wedges (for serving)

Eight 10"-long bamboo skewers, soaked 30 minutes in water, or metal skewers

Preparation

Step 1
Preheat oven to 425°. Mix together 4 garlic cloves, finely grated, 2 Tbsp. dried oregano, 1 tsp. sugar, ⅓ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl; season with freshly ground pepper. Add 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces, and stir to coat. Let sit 15 minutes.
Step 2
Meanwhile, spread out one 15.5-oz. can chickpeas, rinsed, on a rimmed baking sheet. Sprinkle 2 tsp. ground cumin and 2 tsp. smoked paprika over, drizzle with some oil, and season with salt. Toss chickpeas to coat.
Step 3
When ready to roast, add 3 Tbsp. fresh lemon juice to chicken mixture and toss to coat. Thread chicken onto skewers; arrange over chickpeas. Roast until chicken is opaque throughout, 6–8 minutes. Heat broiler. Broil until chicken and chickpeas are browned in spots, about 5 minutes. Remove baking sheet from oven; drizzle 1 Tbsp. extra-virgin olive oil over chicken and chickpeas.
Step 4
Combine ½ small red onion, thinly sliced, 1 lb. mixed tomatoes, cut into bite-size pieces, and ½ cup pitted Kalamata olives in a large bowl. Drizzle with oil and lemon juice, season with salt, and toss to coat.
Step 5
Scatter salad over chicken and chickpeas. Top with 6 oz. feta, thinly sliced, and parsley leaves with tender stems; serve with pitas and lemon wedges.