Ingredients
For the chicken souvlaki and chickpeas:
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 5 tablespoons olive oil, divided
- 3 tablespoons freshly squeezed lemon juice, plus more for drizzling
- 1/2 teaspoon salt, plus more to taste
- Freshly ground pepper, to taste
- 700 g chicken breast, cut bite-sized pieces
- 1 x 400 g can chickpeas, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
For the salad:
- 1 small red onion, finely diced
- 400 g cherry tomatoes, halved
- 50 g pitted Kalamata olives (1/2 cup)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 170 g feta, broken into chunks
- Handful of flat-leaf parsley leaves, to garnish
- lemon wedges, for serving
Instructions
- Marinate the chicken: In a ceramic or glass bowl (or a large resealable bag), combine the minced garlic, dried oregano, 4 tablespoons olive oil, lemon juice, salt, and pepper. Add the chicken and toss until evenly coated. Cover and let sit for 20-30 minutes.Tip: If marinating for longer than 2 hours (or up to overnight), add the lemon juice up to 30 minutes before cooking. The acidity can begin to break down the proteins too much if left too long, affecting the chicken’s texture.
- Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a baking sheet with parchment paper.
- Prepare the chickpeas: In a bowl, combine the chickpeas with cumin, smoked paprika, 1 tablespoon olive oil, and a pinch of salt. Toss well to coat, then spread them evenly across the baking sheet.
- Prepare the skewers: Thread the marinated chicken pieces onto metal skewers, doubling them through the skewer if needed to keep pieces secure. Once the skewer is full, repeat with the other skewers until all the chicken is threaded. Arrange the skewers over the chickpeas on the baking sheet, leaving space between each one.
- Roast the chicken and chickpeas: Roast for 15 minutes, then turn the skewers and roast for another 5 minutes, or until the chicken is cooked through (no pink in the centre; cooking time may vary slightly depending on the size of the chicken pieces.) Tip: For a little extra colour, switch the oven to grill (broil) on high and place the tray on the top rack for 1–2 minutes, until the chicken is nicely browned.
- Prepare the salad: While the chicken cooks, combine the red onion, cherry tomatoes, and olives in a large bowl. Drizzle with olive oil and lemon juice, season lightly with salt, and toss to coat.
- Assemble and serve: Transfer the cooked chicken and chickpeas to a large serving platter. Spoon over the salad, sprinkle with feta cheese, and garnish with parsley leaves. Serve with extra lemon wedges and enjoy!
Nutrition
Notes
- If using wooden skewers, soak them in warm water for about 20 minutes prior to threading the chicken.
- Recipe inspired by and lightly adapted from the September issue of Bon Appétit.