Chicken Shawarma Sheet Pan Dinner

45m
Serves 4
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Directions

  1. 1Add 1.5-2lb cubed boneless skinless chicken thighs in a large bowl. Drizzle with 1/2 tbsp olive oil, 2.5 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, & a couple pinches salt + pepper.
  2. 2Mix well and marinate for 2-6 hrs, ideally overnight.
  3. 3Bring chicken to room temperature for 30 mins and preheat oven to 400F.
  4. 4Line a baking tray with parchment paper, and add the chicken without overcrowding. Cut 2 red onions into small wedges and toss around the chicken on the tray. Drizzle with more olive oil & sprinkle with about 1 tbsp sumac over everything.
  5. 5Pop into the oven at 400F for 37-40 mins.
  6. 6Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper.
  7. 7Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), another dusting of sumac, and fresh lemon juice.

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 juice
  • 6 minced garlic cloves
  • 1 tbsp oregano
  • 1 tbsp sweet paprika
  • 0.33 tsp cinnamon
  • 1 tsp cumin
  • 2 pinches salt
  • 2 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 juice
  • 2 pinches salt
  • 2 pinches pepper
  • 0 fresh herbs (parsley, dill, or mint)
  • 0 fresh lemon juice

Equipment

large bowlsheet panoven