Chicken Shawarma Sheet Pan Dinner

Serves 1
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Directions

  1. 1Start by marinating the chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  2. 2Start by marinating the chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  3. 3Start by marinating the chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
  4. 4Mix the chicken and marinade thoroughly.
  5. 5Mix the chicken and marinade thoroughly.
  6. 6Mix the chicken and marinade thoroughly.
  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. 10Add red onion wedges around the chicken on the sheet pan.
  11. 11Add red onion wedges around the chicken on the sheet pan.
  12. 12Add red onion wedges around the chicken on the sheet pan.
  13. 13Drizzle with more olive oil and sprinkle with sumac.
  14. 14Drizzle with more olive oil and sprinkle with sumac.
  15. 15Drizzle with more olive oil and sprinkle with sumac.
  16. 16Pop the sheet pan into the oven at 400F for 37-40 minutes.
  17. 17Pop the sheet pan into the oven at 400F for 37-40 minutes.
  18. 18Pop the sheet pan into the oven at 400F for 37-40 minutes.
  19. 19Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded small shallot, juice of half a lemon, salt, and pepper.
  20. 20Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded small shallot, juice of half a lemon, salt, and pepper.
  21. 21Make the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, finely shredded small shallot, juice of half a lemon, salt, and pepper.
  22. 22Top the cooked chicken and onions with dollops of the cucumber yogurt spread, fresh herbs (parsley, dill, or mint), another dusting of sumac, and fresh lemon juice.
  23. 23Top the cooked chicken and onions with dollops of the cucumber yogurt spread, fresh herbs (parsley, dill, or mint), another dusting of sumac, and fresh lemon juice.
  24. 24Top the cooked chicken and onions with dollops of the cucumber yogurt spread, fresh herbs (parsley, dill, or mint), another dusting of sumac, and fresh lemon juice.
  25. 25Serve it with your favorite base and enjoy.
  26. 26Serve it with your favorite base and enjoy.
  27. 27Serve it with your favorite base and enjoy.

Ingredients

  • 1.5 lb Cubed boneless skinless chicken thighs
  • 1.5 lb Cubed boneless skinless chicken thighs
  • 1.5 lb Cubed boneless skinless chicken thighs
  • 0.5 tbsp Olive oil
  • 0.5 tbsp Olive oil
  • 0.5 tbsp Olive oil
  • 2.5 tbsp Plain Greek yogurt
  • 2.5 tbsp Plain Greek yogurt
  • 2.5 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 Oregano
  • 1 tbsp Oregano
  • 1 tbsp 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
  • pinches Salt
  • pinches Salt
  • pinches Salt
  • pinches Pepper
  • pinches Pepper
  • pinches Pepper
  • 2 Red onions
  • 2 Red onions
  • 2 Red onions
  • 1 tbsp Sumac
  • 1 tbsp Sumac
  • 1 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 lemon Lemon juice
  • 0.5 lemon Lemon juice
  • 0.5 lemon Lemon juice
  • Fresh herbs
  • Fresh herbs
  • Fresh herbs

Equipment

Large bowlOvenBaking trayParchment paper

Tips

  • Marinate chicken for 2-6 hours, ideally overnight, for best flavor.
  • Bring chicken to room temperature for 30 minutes before baking.
  • Do not overcrowd the baking tray when adding chicken.