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, some lemon juice, garlic, and a few easy spices.
  2. 2Start by marinating chicken with olive oil, yogurt, tomato paste, some lemon juice, garlic, and a few easy spices.
  3. 3Start by marinating chicken with olive oil, yogurt, tomato paste, some lemon juice, garlic, and a few easy spices.
  4. 4Give it a good mix. This part should only take you like 15 minutes.
  5. 5Give it a good mix. This part should only take you like 15 minutes.
  6. 6Give it a good mix. This part should only take you like 15 minutes.
  7. 7Add it to a sheet pan with some red onion wedges.
  8. 8Add it to a sheet pan with some red onion wedges.
  9. 9Add it to a sheet pan with some red onion wedges.
  10. 10Pop it into the oven when it's done.
  11. 11Pop it into the oven when it's done.
  12. 12Pop it into the oven when it's done.
  13. 13Serve it with your favorite base and enjoy.
  14. 14Serve it with your favorite base and enjoy.
  15. 15Serve it with your favorite base and enjoy.

Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 2.5 tbsp plain Greek yogurt
  • 2.5 tbsp plain Greek yogurt
  • 2.5 tbsp plain Greek yogurt
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 large lemon lemon juice
  • 1 large lemon lemon juice
  • 1 large lemon lemon juice
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 1 tbsp sweet paprika
  • 0.33 tsp cinnamon
  • 0.33 tsp cinnamon
  • 0.33 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • pinches salt
  • pinches salt
  • pinches salt
  • pinches pepper
  • pinches pepper
  • pinches pepper
  • 2 small wedges red onions
  • 2 small wedges red onions
  • 2 small wedges red onions
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 1 finely diced Persian cucumber
  • 1 finely diced Persian cucumber
  • 1 finely diced Persian cucumber
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp finely chopped fresh dill
  • 1 small finely shredded/processed shallot
  • 1 small finely shredded/processed shallot
  • 1 small finely shredded/processed shallot
  • fresh herbs
  • fresh herbs
  • fresh herbs

Equipment

ovensheet panlarge bowlbaking trayparchment paper

Tips

  • This is as easy as it gets and you can meal prep it for amazing meals the entire week.
  • You can eat this as is, with rice, quinoa, or if you want to keep it lowcarb, my @kaizenfoodco lowcarb rice.
  • Pop it into the oven when it's done, top it up, serve it with your favorite base and enjoy.
  • The chicken should be marinated for 2-6 hours, ideally overnight, but you can also make it right away. This step makes all the difference.
  • When you are ready to cook, bring the chicken to room temperature for 30 minutes.
  • When adding the chicken to the baking tray, make sure not to overcrowd it.
  • Make 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.
  • Top with fresh herbs, such as parsley, dill, or mint.
  • Full recipe on the caption or message "SHREDHAPPENS" for the new book filled with 100 high protein recipes