Chicken Shawarma Sheet Pan Dinner

40 mins
Serves 1
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Directions

  1. 1Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, thyme or oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  2. 2Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, thyme or oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  3. 3Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, thyme or oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  4. 4Mix the marinade well with the chicken.
  5. 5Mix the marinade well with the chicken.
  6. 6Mix the marinade well with the chicken.
  7. 7Add the marinated chicken to a sheet pan lined with parchment paper.
  8. 8Add the marinated chicken to a sheet pan lined with parchment paper.
  9. 9Add the marinated chicken to a sheet pan lined with parchment paper.
  10. 10Cut red onions into wedges and toss them around the chicken on the tray.
  11. 11Cut red onions into wedges and toss them around the chicken on the tray.
  12. 12Cut red onions into wedges and toss them around the chicken on the tray.
  13. 13Drizzle the chicken and onions with more olive oil and sprinkle with sumac.
  14. 14Drizzle the chicken and onions with more olive oil and sprinkle with sumac.
  15. 15Drizzle the chicken and onions with more olive oil and sprinkle with sumac.
  16. 16Bake the sheet pan at 400°F for 37-40 minutes.
  17. 17Bake the sheet pan at 400°F for 37-40 minutes.
  18. 18Bake the sheet pan at 400°F for 37-40 minutes.
  19. 19Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded/processed small shallot, lemon juice, salt, and pepper.
  20. 20Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded/processed small shallot, lemon juice, salt, and pepper.
  21. 21Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded/processed small shallot, lemon juice, salt, and pepper.
  22. 22Once done, top the chicken shawarma sheet pan with a few dollops of the cucumber yogurt spread.
  23. 23Once done, top the chicken shawarma sheet pan with a few dollops of the cucumber yogurt spread.
  24. 24Once done, top the chicken shawarma sheet pan with a few dollops of the cucumber yogurt spread.
  25. 25Add fresh herbs (parsley, dill, or mint), diced cucumber, another dusting of sumac, and fresh lemon juice.
  26. 26Add fresh herbs (parsley, dill, or mint), diced cucumber, another dusting of sumac, and fresh lemon juice.
  27. 27Add fresh herbs (parsley, dill, or mint), diced cucumber, another dusting of sumac, and fresh lemon juice.

Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 3 tbsp plain Greek yogurt
  • 3 tbsp plain Greek yogurt
  • 3 tbsp plain Greek yogurt
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 large lemon lemon juice
  • 1 large lemon lemon juice
  • 1 large lemon lemon juice
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 1 tbsp thyme or oregano
  • 1 tbsp thyme or oregano
  • 1 tbsp thyme or oregano
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 0.33 tsp cinnamon
  • 0.33 tsp cinnamon
  • 0.33 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 0.5 tbsp sumac
  • 0.5 tbsp sumac
  • 0.5 tbsp sumac
  • 0.75 cup plain Greek yogurt
  • 0.75 cup plain Greek yogurt
  • 0.75 cup plain Greek yogurt
  • 1 Persian cucumber finely diced
  • 1 Persian cucumber finely diced
  • 1 Persian cucumber finely diced
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp finely chopped fresh dill
  • 1 small shallot finely shredded/processed
  • 1 small shallot finely shredded/processed
  • 1 small shallot finely shredded/processed
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • fresh herbs (parsley, dill, or mint)
  • fresh herbs (parsley, dill, or mint)
  • fresh herbs (parsley, dill, or mint)
  • diced cucumber
  • diced cucumber
  • diced cucumber

Equipment

sheet panlarge bowlgarlic press

Tips

  • Marinate the chicken for at least 2-6 hours, ideally overnight, as this is important for flavor.
  • Before cooking, remove the chicken from the fridge and let it sit at room temperature for 30 minutes.
  • Do not overcrowd the baking tray when adding chicken.
  • You can serve this dish as is, with rice, quinoa, or for a low-carb option, with low-carb Kaizen rice.