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.