Sheet Pan Chicken Shawarma

Ingredients

FOR THE CHICKEN

2 pounds boneless, skinless chicken thighs, trimmed and sliced ½-inch thick

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 teaspoon kosher salt

¾ teaspoon freshly ground black

pepper

¼ teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

Grated zest of ½ lemon (1 teaspoon)

1 tablespoon fresh lemon juice (½ lemon)

FOR THE VEGGIES

1½ cups red onion, sliced (¾ medium)

2 medium red bell peppers, cut in ¼-inch slices (3 cups)

4 cups cauliflower florets (1 small head)

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon dried oregano

FOR THE LEMON-TAHINI DRIZZLE

2 tablespoons tahini

2 tablespoons olive oil

2 tablespoons fresh lemon juice (1 lemon)

2 tablespoons warm water

1 clove garlic, minced

½ teaspoon honey (optional; omit for Whole30)

Chopped fresh flat-leaf parsley leaves, for serving

1 lemon, cut into wedges, for serving

Directions

Preheat the oven to 400°F and line 2 large rimmed baking sheets with parchment paper.

MAKE THE CHICKEN Place the sliced chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, cumin, cinnamon, lemon zest, and lemon juice. Toss to coat evenly and set aside.

MAKE THE VEGGIES On one of the prepared baking sheets, place the red onion, red bell pepper, and cauliflower florets. Add the olive oil, salt, pepper, and oregano. Toss to coat until the veggies are evenly coated.

On the other prepared baking sheet, spread the chicken mixture in a single, even layer.

Transfer both of the sheets to the oven and bake for 20 to 25 minutes, until the chicken is cooked through and the veggies are just tender.

MAKE THE DRIZZLE Meanwhile, in a small jar or container, combine all the drizzle ingredients. Shake until well combined and set aside until ready to serve.

When the chicken is done, remove the chicken and veggies from the oven. Distribute the veggies and chicken onto six plates, garnish with chopped parsley, and drizzle with the tahini drizzle.

Serve with a wedge of lemon.