Chicken Shawarma Sheet Pan Dinner
Serves 1
Directions
- 1Start by marinating the chicken with olive oil, yogurt, tomato paste, lemon juice, minced garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper.
- 2Mix the chicken and marinade thoroughly.
- 3Add the marinated chicken to a sheet pan lined with parchment paper.
- 4Add red onion wedges around the chicken on the sheet pan.
- 5Drizzle with more olive oil and sprinkle with sumac.
- 6Pop the sheet pan into the oven at 400F for 37-40 minutes.
- 7Make 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.
- 8Top 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.
- 9Serve it with your favorite base and enjoy.
Ingredients
- 1.5 lb Cubed boneless skinless chicken thighs
- 0.5 tbsp Olive oil
- 2.5 tbsp Plain Greek yogurt
- 2 tbsp Tomato paste
- 1 large lemon Lemon juice
- 6 Minced garlic cloves
- 1 tbsp Oregano
- 1 tbsp Sweet paprika
- 0.33 tsp Cinnamon
- 1 tsp Cumin
- pinches Salt
- pinches Pepper
- 2 Red onions
- 1 tbsp Sumac
- 0.75 cup Plain Greek yogurt
- 1 Persian cucumber
- 3 tbsp Fresh dill
- 1 Small shallot
- 0.5 lemon Lemon juice
- 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.
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