Sheet Pan Souvlaki

Ingredients

For the chicken:

• 4 tablespoons extra virgin olive oil, divided use
• Juice of 1 large lemon
• 4 garlic cloves, very finely minced  
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander 
• 1 teaspoon allspice
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne 
• 1/2 teaspoon turmeric
• 2 pounds boneless, skinless chicken thighs
• 2 large red onions, peeled and cut into eighths

For the yogurt dressing:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice, more to taste
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 garlic cloves, finely minced
• 1/4 teaspoon sea salt
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh spearmint

Directions

Step 1

In a bowl large enough to hold the chicken, make a marinade by whisking together 2 tablespoons olive oil, the lemon juice, garlic, salt, and all the spices. 

Step 2

Using a cutting board reserved for raw meat, cut the thighs into evenly sized strips. Place the strips in the marinade and toss to coat. Allow the chicken to marinate on a counter for 30 minutes, or up to overnight in the fridge.

Step 3

When ready to cook, preheat your oven to 350°F. Use a tablespoon of olive oil to lightly coat a rimmed sheet pan. Spread out the strips. Drizzle the onions with olive oil and arrange them among the chicken pieces. Bake for 30 minutes or until an instant-read thermometer reaches 165°F when testing a few chicken strips.

Step 4

While the chicken is roasting, make the yogurt dressing by whisking together all its ingredients. Taste and add more salt, pepper, and/or lemon juice if desired. (If you want to make the sauce in advance, keep it in the fridge until needed). Just before serving, drizzle the top with more olive oil.

Step 5

To serve, plate strips of chicken with the red onions along with the yogurt dressing and your choice of sides or pitas.