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Recipe: Sheet Pan Chicken Souvlaki

When it comes to quick and delicious weeknight dinners, sheet pan recipes are a definitive winner. This Sheet Pan Chicken Souvlaki is inspired by the vibrant flavours of Greece, making it the perfect dish for a healthy yet satisfying meal. Bursting with aromatic spices and served with fresh accompaniments, it’s sure to become a firm favourite in your household.

Ingredients

For the Chicken Souvlaki:

• 500g chicken breast, cut into bite-sized pieces
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Vegetables:

• 1 red onion, cut into wedges
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 200g cherry tomatoes, halved
• 2 courgettes, sliced into half moons

For Serving:

• Pitta bread
• Tzatziki sauce
• Fresh parsley, chopped
• Lemon wedges

Instructions

Step 1: Prepare the Marinade

In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Stir until well mixed. Add the chicken pieces to the bowl and coat them thoroughly in the marinade. Cover the bowl and allow the chicken to marinate in the fridge for at least 30 minutes, or, if you have the time, up to 2 hours for more intense flavour.

Step 2: Preheat the Oven

Preheat your oven to 200°C (180°C fan) or 400°F.

Step 3: Prepare the Vegetables

While the chicken is marinating, prepare the vegetables. Place the cut red onion, bell peppers, cherry tomatoes, and courgettes in a large bowl. Drizzle with a tablespoon of olive oil and sprinkle with salt and pepper. Toss to ensure that the vegetables are evenly coated.

Step 4: Assemble on the Sheet Pan

Once the chicken has marinated, take it out of the fridge. On a large sheet pan, spread the marinated chicken pieces evenly, followed by the seasoned vegetables. Ensure they’re in a single layer to promote even cooking.

Step 5: Bake

Place the sheet pan in the preheated oven and bake for around 20-25 minutes, or until the chicken is cooked through (the internal temperature should reach 75°C) and the vegetables are tender.

Step 6: Serve

Remove the pan from the oven and let it cool for a few minutes. Serve the chicken and vegetables warm, alongside toasted pitta bread and a generous dollop of tzatziki. Sprinkle with freshly chopped parsley and add lemon wedges for an extra zesty kick.

Tips and Variations

• Substitutions: If you wish to switch up the protein, pork or turkey can also work well in this recipe. For a vegetarian version, consider using halloumi or tofu.
• Add spices: Feel free to customise the seasoning by adding a pinch of chilli flakes for heat or a dash of lemon zest for extra zing.
• Leftovers: This dish keeps well in the fridge for up to 3 days and can be enjoyed cold in a salad or reheated.

Conclusion

This Sheet Pan Chicken Souvlaki is an effortless way to enjoy the classic flavours of Greece without the hassle of traditional cooking methods. Quick to prepare and even easier to clean up, it’s the ideal solution for busy evenings. Gather your loved ones around the table and savour this delightful meal filled with colour and flavour. Enjoy!

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