Sheet-Pan Chicken Souvlaki

Name: Sheet-Pan Chicken Souvlaki
Cook time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 garlic cloves, finely grated; 2 Tbsp dried oregano; 1 tsp sugar; 0.33 cup extra-virgin olive oil; 1.5 tsp Kosher salt; 0 freshly ground pepper; 1.5 lb skinless, boneless chicken thighs, cut into 2" pieces; 1 can 15.5-oz. can chickpeas, rinsed; 2 tsp ground cumin; 2 tsp smoked paprika; 3 Tbsp fresh lemon juice; 1 Tbsp extra-virgin olive oil; 0.5 small red onion, thinly sliced; 1 lb mixed tomatoes, cut into bite-size pieces; 0.5 cup pitted Kalamata olives; 6 oz feta, thinly sliced; 0 parsley leaves with tender stems; 0 pitas; 0 lemon wedges

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.

By Bon Appétit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

4 garlic cloves, finely grated
2 Tbsp dried oregano
1 tsp sugar
0.33 cup extra-virgin olive oil
1.5 tsp Kosher salt
0 freshly ground pepper
1.5 lb skinless, boneless chicken thighs, cut into 2" pieces
1 can 15.5-oz. can chickpeas, rinsed
2 tsp ground cumin
2 tsp smoked paprika
3 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
0.5 small red onion, thinly sliced
1 lb mixed tomatoes, cut into bite-size pieces
0.5 cup pitted Kalamata olives
6 oz feta, thinly sliced
0 parsley leaves with tender stems
0 pitas
0 lemon wedges

Instructions

Preheat oven to 425°. Mix together 4 finely grated garlic cloves, 2 Tbsp. dried oregano, 1 tsp. sugar, ⅓ cup extra-virgin olive oil, and 1½ tsp. kosher salt in a large bowl; season with freshly ground pepper.
Add 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces, to the mixture and stir to coat. Let sit 15 minutes.
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.
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, about 6–8 minutes. Heat broiler and 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.
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.
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.