Chicken Shawarma Sheet Pan Dinner
Directions
- 1Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, thyme or oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
- 2Mix the marinade well with the chicken.
- 3Add the marinated chicken to a sheet pan lined with parchment paper.
- 4Cut red onions into wedges and toss them around the chicken on the tray.
- 5Drizzle the chicken and onions with more olive oil and sprinkle with sumac.
- 6Bake the sheet pan at 400°F for 37-40 minutes.
- 7Make 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.
- 8Once done, top the chicken shawarma sheet pan with a few dollops of the cucumber yogurt spread.
- 9Add fresh herbs (parsley, dill, or mint), diced cucumber, another dusting of sumac, and fresh lemon juice.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 0.5 tbsp olive oil
- 3 tbsp plain Greek yogurt
- 2 tbsp tomato paste
- 1 large lemon lemon juice
- 6 minced garlic cloves
- 1 tbsp thyme or oregano
- 1 tbsp sweet paprika
- 0.33 tsp cinnamon
- 1 tsp cumin
- 2 pinches salt
- 2 pinches pepper
- 2 red onions
- 0.5 tbsp sumac
- 0.75 cup plain Greek yogurt
- 1 Persian cucumber finely diced
- 3 tbsp finely chopped fresh dill
- 1 small shallot finely shredded/processed
- 0.5 lemon juice
- fresh herbs (parsley, dill, or mint)
- 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.
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