CHICKEN SHAWARMA SHEET PAN DINNER
Directions
- 1Start by marinating chicken with olive oil, yogurt, tomato paste, some lemon juice, garlic, and a few easy spices.
- 2Give it a good mix. This part should only take you like 15 minutes.
- 3Add it to a sheet pan with some red onion wedges.
- 4Pop it into the oven when it's done.
- 5Serve it with your favorite base and enjoy.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 0.5 tbsp olive oil
- 2.5 tbsp plain Greek yogurt
- 2 tbsp tomato paste
- 1 large lemon lemon juice
- 6 minced garlic cloves
- 1 tbsp oregano
- 1 tbsp sweet paprika
- 0.33 tsp cinnamon
- 1 tsp cumin
- pinches salt
- pinches pepper
- 2 small wedges red onions
- 1 tbsp sumac
- 1 finely diced Persian cucumber
- 3 tbsp finely chopped fresh dill
- 1 small finely shredded/processed shallot
- 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
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