Chicken

Chicken Shawarma Sheet-Pan Dinner

Name: Chicken Shawarma Sheet-Pan Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: Zest and juice of 1 lemon; 1 tbsp. tomato paste; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; 2 tbsp. plus 1/2 cup full-fat Greek yogurt, divided; 5 tbsp. extra-virgin olive oil, divided; Kosher salt; 2 lb. boneless, skinless chicken thighs, sliced into 1/2" strips; 2 garlic cloves, grated or finely chopped; 2 tbsp. tahini; 2 tbsp. plus 1/4 cup chopped fresh parsley, divided; 3 mini cucumbers, finely chopped; 1 pt. cherry tomatoes, quartered or halved; 2 small red onions, sliced into 1/4" to 1/2" wedges; Toasted pita, for serving

6 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

Zest and juice of 1 lemon

1 tbsp. tomato paste

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. smoked paprika

1/2 tsp. freshly ground black pepper

1/2 tsp. ground turmeric

1/4 tsp. cayenne pepper

1/4 tsp. ground cinnamon

2 tbsp. plus 1/2 cup full-fat Greek yogurt, divided

5 tbsp. extra-virgin olive oil, divided

Kosher salt

2 lb. boneless, skinless chicken thighs, sliced into 1/2" strips

2 garlic cloves, grated or finely chopped

2 tbsp. tahini

2 tbsp. plus 1/4 cup chopped fresh parsley, divided

3 mini cucumbers, finely chopped

1 pt. cherry tomatoes, quartered or halved

2 small red onions, sliced into 1/4" to 1/2" wedges

Toasted pita, for serving

Directions

In a large bowl, mix lemon zest, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 Tbsp. yogurt, 2 Tbsp. oil, and 2 tsp. salt. Add chicken and toss to coat. Let marinate 30 minutes.

Meanwhile, in a small bowl, whisk garlic, tahini, lemon juice, 2 Tbsp. oil, and remaining 1/2 cup yogurt. (This can also be done in a food processor for extra fluffiness.) Stir in 2 Tbsp. parsley. Refrigerate until ready to use.

In a medium bowl, toss cucumbers, tomatoes, a heavy pinch of salt, and remaining 1/4 cup parsley. Refrigerate until ready to use.

Arrange a rack in lower third of oven; preheat to 425°. In a small bowl, toss onions, 1/2 tsp. salt, and remaining 1 Tbsp. oil until onions are coated. Transfer onion mixture to a large baking sheet. Arrange marinated chicken around onion wedges in a single layer.

Roast chicken until cooked through and some lightly charred bits form, and an instant-read thermometer registers 165°, about 25 minutes.

Top with tahini yogurt sauce and cucumber mixture. Serve with pita alongside.

Nutrition

Serving Size

Calories

406

Total Fat

22 g

Saturated Fat

5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

146 mg

Sodium

821 mg

Total Carbohydrate

14 g

Dietary Fiber

4 g

Total Sugars

5 g

Protein

36 g