Greek
Greek Sheet-Pan Chicken Souvlaki with Spiced Chickpeas and Feta
An oregano-garlic olive oil marinade turns boneless thighs into charred, herb-forward skewers that roast on top of cumin-and-paprika chickpeas. A quick tomato-olive-onion salad, feta, parsley, and warm pita finish the sheet pan dinner.
Gluten-FreeDairy-FreeHigh ProteinQuick WeeknightMeal Prep FriendlyOne Pan
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Greek
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- In a large bowl, whisk together the garlic, oregano, sugar, 1/3 cup olive oil, and salt; season generously with pepper. Add the chicken thighs, toss to coat, and let marinate at room temperature 15 minutes while the oven preheats to 425 degrees.
- Spread the chickpeas on a rimmed sheet pan, sprinkle with the cumin and smoked paprika, drizzle with oil, and season with salt. Toss until evenly coated and arrange in a single layer.
- Stir the lemon juice into the chicken, then thread the pieces tightly onto the skewers. Arrange the skewers directly over the chickpeas so the marinade drips down as they roast.
- Roast 6 to 8 minutes, until the chicken turns opaque. Switch the oven to broil and broil 4 to 6 minutes more, rotating the pan once, until the chicken is charred at the edges and the chickpeas are crisp in spots.
- While the chicken roasts, combine the red onion, tomatoes, and olives in a bowl, drizzle with the remaining 1 tablespoon olive oil and a squeeze of lemon, and season with salt and pepper.
- Pull the pan from the oven and drizzle the chicken with a little more olive oil. Spoon the tomato-olive salad over the skewers and chickpeas, arrange the feta on top, scatter with parsley, and serve with warm pitas and lemon wedges.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free when served with GF pita or rice; to make dairy-free, swap the feta for a lemony tahini drizzle or marinated chickpeas.