CHICKEN SHAWARMA SHEET PAN DINNER
Directions
- 1Start by marinating chicken with olive oil, yogurt, tomato paste, lemon juice, and a few easy spices.
- 2Mix the marinated chicken well.
- 3Add the chicken to a sheet pan lined with parchment paper.
- 4Add red onion wedges to the sheet pan around the chicken.
- 5Drizzle the chicken and onions with olive oil and dust with sumac.
- 6Bake at 400°F (200°C) for 37-40 minutes.
- 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.
- 8Once done, top the chicken with a cucumber yogurt spread.
- 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.
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