Sheet Pan Chicken Shawarma
Directions
- 1Preheat oven to 425F.
- 2Dice chicken thighs into 1-inch cubes.
- 3Add chicken thighs, plain Greek yogurt, tomato paste, lemon zest and juice, minced garlic, dried oregano, paprika, cumin, cinnamon, salt, and black pepper to a large mixing bowl.
- 4Mix all ingredients until well combined.
- 5Cover the bowl with plastic wrap and marinate for at least 20 minutes on the counter, or place in the fridge for up to 12 hours for even more flavor.
- 6Line a baking tray with parchment paper.
- 7Spread the marinated chicken onto the prepared baking tray in an even layer.
- 8Slice the red onion and sprinkle it over the top of the chicken.
- 9Lightly spray everything with olive oil spray.
- 10Bake for 35-40 minutes.
- 11Turn the oven to broil for 3-5 minutes until the tops of the chicken get a little char.
- 12Garnish with fresh parsley and lemon wedges.
- 13Serve over rice with tzatziki, hummus, cucumbers, tomatoes, and red onions.
Ingredients
- 3 lb boneless, skinless chicken thighs
- 0.5 cup plain Greek yogurt
- 2 tbsp tomato paste
- 0.5 lemon lemon zest
- 0.5 lemon lemon juice
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 0.25 tsp cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large red onion
- olive oil spray
Equipment
large mixing bowlplastic wrapbaking trayparchment paperoventongsspatulaforkknifecutting board
Tips
- For even more flavor, marinate the chicken in the fridge for up to 12 hours.
- Broil for 3-5 minutes at the end for a slight char on the chicken.
- Serve over rice, in a pita, or on a salad.
- This recipe makes a big batch, great for meal prepping.