CHICKEN SHAWARMA SHEET PAN DINNER

40 mins
Serves 1
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Directions

  1. 1Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, and a few easy spices.
  2. 2Mix the marinated chicken well.
  3. 3Add the chicken to a sheet pan lined with parchment paper.
  4. 4Add red onion wedges to the sheet pan around the chicken.
  5. 5Drizzle the chicken and onions with olive oil and dust with sumac.
  6. 6Bake at 400°F (200°C) for 37-40 minutes.
  7. 7Prepare the cucumber sauce by mixing plain Greek yogurt, finely diced Persian cucumber, finely chopped fresh dill, a small shredded/processed shallot, juice of half a lemon, and a couple pinches of salt and pepper.
  8. 8Once done, top the chicken with a cucumber yogurt spread.
  9. 9Garnish with fresh herbs, diced cucumber, a dusting of sumac, and fresh lemon juice.

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
  • 2 pinches salt
  • 2 pinches pepper
  • 2 red onions
  • 0.5 tbsp sumac
  • 0.75 cup plain greek yogurt
  • 1 Persian cucumber
  • 3 tbsp finely chopped fresh dill
  • 1 small shallot
  • 0.5 lemon juice
  • 1 lots fresh herbs (parsley, dill, or mint)
  • 1 diced cucumber

Equipment

sheet panbowlspoongarlic presspaper towel

Tips

  • Marinate the chicken for at least 2-6 hours, ideally overnight.
  • Let the chicken sit at room temperature for 30 minutes before baking.
  • Do not overcrowd the baking tray.
  • Serve with rice, quinoa, or low-carb rice.
  • The recipe is suitable for low-carb and keto diets.