Sheet-Pan Greek Chicken Souvlaki with Peppers & Tzatziki

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 1.75 lb, cut into 1.5-inch chunks boneless skinless chicken thighs
• 1/4 cup + 1 tbsp olive oil
• 3 tbsp lemon juice
• 5 cloves, minced garlic
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 large, cut into wedges red onion
• 3, cut into 1.5-inch pieces bell peppers (mixed colors)
• 1 pint cherry tomatoes
• 1 cup plain Greek yogurt
• 1/2, grated and squeezed dry cucumber
• 2 tbsp, chopped fresh dill
• 4, warmed pita bread
• 8, soaked 20 min if needed wooden skewers

Instructions

1. 1In a large bowl whisk olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken chunks and toss thoroughly to coat. Marinate at room temperature 15–20 minutes while you prep vegetables (or up to overnight in the fridge).
2. 2Preheat oven to 425°F. Thread marinated chicken onto the soaked skewers, packing pieces snugly but not overcrowded. Place skewers on one side of a large rimmed sheet pan.
3. 3Toss red onion wedges, bell pepper pieces, and cherry tomatoes with the remaining olive oil, salt, and pepper. Spread the vegetables in a single layer on the empty half of the pan.
4. 4Roast 22–26 minutes, flipping the skewers halfway, until chicken is cooked through (165°F) with caramelized edges and vegetables are tender and lightly charred. If you want extra color, broil 1–2 minutes at the end watching closely.
5. 5While everything roasts, make the tzatziki: stir together Greek yogurt, grated squeezed cucumber, remaining minced garlic clove, chopped dill, salt, and a squeeze of lemon if desired. Chill until serving.
6. 6Warm the pitas in the residual oven heat or a dry skillet for 30–60 seconds per side until soft and pliable.
7. 7Serve skewers and roasted vegetables family-style with generous dollops of tzatziki and warm pitas for wrapping. Squeeze extra lemon over the top if you like brightness.