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Chicken Shawarma Sheet Pan Dinner

40m
Serves 4
instagram.com

Chicken Shawarma Sheet Pan Dinner

instagram.com
40m
Serves 4

Directions

  1. 1Add chicken, olive oil, greek yogurt, tomato paste, lemon juice, garlic, oregano, paprika, cinnamon, cumin, salt, and pepper to a large bowl. Mix well and marinate for 2-6 hours, or ideally overnight.
  2. 2Preheat oven to 400F (200C). Bring the chicken to room temperature for 30 minutes.
  3. 3Line a baking tray with parchment paper and add the chicken without overcrowding. Cut 2 red onions into small wedges and toss them around the chicken on the tray. Drizzle with more olive oil and sprinkle with 1 tbsp of sumac.
  4. 4Bake in the preheated oven for 37-40 minutes.
  5. 5Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 diced Persian cucumber, 3 tbsp finely chopped fresh dill, 1 small shredded shallot, 1/2 lemon juice, salt, and pepper.
  6. 6Remove the sheet pan from the oven. Top with cucumber sauce, fresh herbs, 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
  • 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

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