Sheet-Pan Chicken Souvlaki with Peppers and Onions
- Chicken and vegetables
- 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Quick tzatziki
- 1 cup plain greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, grated
- 2 tsp lemon juice
Sheet-Pan Chicken Souvlaki with Peppers and Onions
- Quick tzatziki (continued)
- 2 tsp fresh dill, chopped, or 1/2 tsp dried
- ¼ tsp kosher salt
- To serve
- 4 pita breads, warmed
- feta, crumbled (optional)
Sheet-Pan Chicken Souvlaki with Peppers and Onions
- Heat the oven to 425°F (220°C) with a rack in the upper third. Line a sheet pan with parchment.
- In a large bowl, whisk the oil, lemon juice, zest, garlic, oregano, salt and pepper.
- Add the chicken, toss to coat and let it sit while the oven heats.
- Add the peppers and onion to the bowl and toss again.
- Spread everything on the pan in a single layer with a little space between pieces. Wash your hands.
- Roast, stirring once halfway, until the chicken is browned at the edges and reads 165°F (74°C).
Sheet-Pan Chicken Souvlaki with Peppers and Onions
- For extra char, switch to broil and broil until the edges darken. Watch closely.
- While the chicken roasts, stir all the tzatziki ingredients together.
- Serve with warm pita, tzatziki and crumbled feta.
- Cook to 165°F inside (check with a thermometer).