Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Yield
4
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
Instructions
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.
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