Chicken Shawarma Sheet Pan Dinner
Serves 1
Directions
- 1Marinate chicken with olive oil, yogurt, tomato paste, lemon juice and spices.
- 2Mix well.
- 3Add to a sheet pan with red onion, olive oil and sumac.
- 4Top it with a cucumber yogurt spread, fresh herbs, lemon juice and enjoy.
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 lemon juice
- 6 minced garlic cloves
- 1 tbsp thyme or oregano
- 1 tbsp sweet paprika
- 0.33 tsp cinnamon
- 1 tsp cumin
- pinches salt
- pinches pepper
- 2 red onions
- olive oil
- 0.5 tbsp sumac
- 0.75 cup plain greek yogurt
- 1 Persian cucumber finely diced
- 3 tbsp fresh dill
- 1 small shallot finely shredded/processed
- 0.5 lemon lemon juice
- pinches salt
- pinches pepper
- lots fresh herbs
- diced cucumber
- fresh lemon juice
Equipment
bowlsheet panparchment paper
Tips
- Marinate the chicken for at least 2-6 hrs, but ideally overnight.
- Let chicken sit at room temp for 30 mins before cooking.
- You can eat this as is, with rice, quinoa, or if you want to keep it lowcarb.
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