Chicken Shawarma Sheet Pan Dinner
Directions
- 1Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl.
- 2Drizzle 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.
- 3Mix really well and marinate for at least 2-6 hrs, but ideally overnight.
- 4When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
- 5Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, don't overcrowd the tray.
- 6Cut 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.
- 7Pop into the oven at 400F for 37-40 mins.
- 8Make 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.
- 9Remove 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
- 0.5 tbsp olive oil
- 3 tbsp plain greek yogurt
- 2 tbsp tomato paste
- 1 large lemon
- 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
- 3 tbsp fresh dill
- 1 small shallot
- 0.5 half lemon
- 2 pinches salt
- 2 pinches pepper
- 0 fresh herbs (parsley, dill, or mint)
- 0 diced cucumber
Equipment
large bowlsheet panbaking trayparchment paper
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