Chicken Shawarma Sheet Pan Dinner
Portions| 4
Prep Time|30 Minutes
Cooking Time|30-40 Minutes
Ingredients
- 1.5–2 lb boneless skinless chicken thighs (cut into chunks)
- 1/2 tbsp olive oil
- 3 tbsp plain Greek yogurt
- 2 tbsp tomato paste
- Juice of 1 large lemon
- 6 garlic cloves (minced)
- 1 tbsp thyme or oregano
- 1 tbsp sweet paprika
- 1/3 tsp cinnamon
- 1 tsp cumin
- Salt & pepper
- 2 red onions (cut into wedges)
- 1/2 tbsp sumac
Cucumber Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 Persian cucumber (finely diced)
- 3 tbsp fresh dill (finely chopped)
- 1 small shallot (finely chopped)
- Juice of 1/2 lemon
- Salt & pepper
Garnish
- Fresh herbs (parsley, dill, or mint)
- Diced cucumber
- Extra sumac
- Fresh lemon juice
Cooking Directions
- Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl. Drizzle with 1/2 tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.
- Mix really well and marinate for at least 2-6 hrs.
- When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
- Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray. Then cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac.
- Pop into the oven at 400F for 37-40 mins.
- 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. Mix well.
- Remove 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!), diced cucumber, another dusting of sumac, and fresh lemon juice.
