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 notes

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