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
2
1
⅓
1½
1½
1
2
2
3
½
1
½
6
Need to make a substitution?
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.