Chicken Shawarma Sheet Pan Dinner

40 mins
Serves 4
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Directions

  1. 1Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl.
  2. 2Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl.
  3. 3Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl.
  4. 4Drizzle with 1/2 tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.
  5. 5Drizzle with 1/2 tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.
  6. 6Drizzle with 1/2 tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.
  7. 7Mix really well and marinate for at least 2-6 hrs, but ideally overnight.
  8. 8Mix really well and marinate for at least 2-6 hrs, but ideally overnight.
  9. 9Mix really well and marinate for at least 2-6 hrs, but ideally overnight.
  10. 10When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
  11. 11When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
  12. 12When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
  13. 13Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, don't overcrowd the tray.
  14. 14Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, don't overcrowd the tray.
  15. 15Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, don't overcrowd the tray.
  16. 16Cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac.
  17. 17Cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac.
  18. 18Cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac.
  19. 19Pop into the oven at 400F for 37-40 mins.
  20. 20Pop into the oven at 400F for 37-40 mins.
  21. 21Pop into the oven at 400F for 37-40 mins.
  22. 22Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper. Mix well.
  23. 23Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper. Mix well.
  24. 24Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper. Mix well.
  25. 25Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.
  26. 26Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.
  27. 27Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), 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
  • 1 large lemon
  • 1 large lemon
  • 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
  • 1 Persian cucumber
  • 1 Persian cucumber
  • 3 tbsp fresh dill
  • 3 tbsp fresh dill
  • 3 tbsp fresh dill
  • 1 small shallot
  • 1 small shallot
  • 1 small shallot
  • 0.5 half lemon
  • 0.5 half lemon
  • 0.5 half lemon
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 pinches pepper
  • 0 fresh herbs (parsley, dill, or mint)
  • 0 fresh herbs (parsley, dill, or mint)
  • 0 fresh herbs (parsley, dill, or mint)
  • 0 diced cucumber
  • 0 diced cucumber
  • 0 diced cucumber

Equipment

large bowlsheet panbaking trayparchment paper