This Greek Souvlaki Sheet Pan Dinner will be a family favorite the first time you try it.
I love getting new ideas for dinner from anywhere. A few years ago, I started watching the Kitchen and enjoyed their ideas, but most of the meals were very calorically dense. Katie Lee is the health guru of the group and sometimes she will have something so good looking I will have to try it. She demoed a Greek Souvlaki sheet pan dinner and I knew it would be a hit at our house.
This recipe has been a family favorite since I tried it. My youngest daughter loves the tomatoes and purple onion. I did have to make a few tweaks to the recipe to make it work for us.
For example, I hate it when someone uses a vague description like “use 4 chicken breasts.” Give me a weight or an amount! We also found that the amount of yogurt sauce was never enough so I have to make more. In other words, I have made it our own and it is just right.
Why you’ll love this recipe
First, it’s a one sheet meal, which means less dishes.
Second, it uses simple ingredients which can make it more crowd pleasing.
Lastly, you can have an authentic tasting Greek meal without having the leave your house.
How to make Greek Souvlaki Sheet Pan Dinner
Start by putting a baking sheet lined with aluminum foil in the oven and set the oven to 400 degrees, so when the chicken goes on the sheet, it will cook faster.
Mix the oil, vinegar and seasonings in a large bowl with a whisk.
Get out your chicken breast and cut it into small pieces in a uniform size so they will cook evenly and place them with the oil and vinegar mixture. Cut up the onion in thin strips and the tomatoes in half and add them to the mixture.
Tip: Tomatoes are hard to cut but I’ve found that this knife is perfect for tomatoes and bread!
Toss the chicken mixture with a spoon to coat evenly and after that you will place it on the preheated baking sheet. Spread the mixture out on the pan and place it back in the oven for 10 minutes.
Meanwhile, make the yogurt sauce by combining all sauce ingredients.
When the timer goes off, place the pita bread, wrapped in foil, in the oven and bake for another 5 minutes.
FAQS
How do I store leftover Greek Souvlaki Sheet Pan Dinner?
Store in an airtight container for up to 5 days or freeze.
How can I eat this differently?
Similarly, I like to make a bowl with the leftovers. I get some cauliflower rice in a bowl, reheat the meal and put it on top of the rice. Add some yogurt sauce and you have a Greek Souvlaki Power Bowl!
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Greek Souvlaki Sheet Pan Dinner
Equipment
- sheet pan
- Aluminum foil
- knives
Ingredients
- 1/4 cup olive oil
- 2 T red wine vinegar
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper
- 1.5 pounds chicken breast
- 1 pint cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 6 pita bread loaves
Yogurt Sauce
- 1 cup plain greek yogurt
- 2 tsp red wine vinegar
- 1/4 tsp garlic powder
- salt to taste
Instructions
- Put a baking sheet in the oven and preheat to 400 degrees.
- Chop up chicken into bite sized pieces, slice onion thinly and cut tomatoes in half.
- In a large bowl, whisk the oil, vinegar, onion powder, oregano and garlic powder; season with salt and pepper. Add the chicken, onion and tomatoes and toss to coat.
- Carefully remove the baking sheet from the oven and spray with a nonstick spray. Spread the chicken mixture over the pan.
- Bake for 10 minutes, then put the pita bread in the oven (wrapped in foil) and bake for 5 more minutes.
- Serve with yogurt sauce.
Yogurt Sauce
- Combine yogurt, vinegar, salt and garlic in a medium bowl. Refrigerate until serving.