Chicken Shawarma Sheet-Pan Dinner

Name: Chicken Shawarma Sheet-Pan Dinner
Prep time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lemon, juiced and zested; 1 tablespoon tomato paste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground turmeric; 0.25 teaspoon cayenne pepper; 0.25 teaspoon ground cinnamon; 2 tablespoon plus 1/2 cup full-fat Greek yogurt, divided; 5 tablespoon extra-virgin olive oil, divided; Kosher salt; 2 pound boneless, skinless chicken thighs; 2 garlic cloves; 2 tablespoon tahini; 2 tablespoon plus 1/4 cup chopped fresh parsley, divided; 3 mini cucumbers; 1 pint cherry tomatoes; 2 small red onions; Toasted pita, for serving

6 servings

Marinated chicken thighs are roasted with red onion on a sheet pan and topped with a bright salad and tangy dressing for an easy one-pan meal.

Ingredients

lemon
juiced and zested
1
tomato paste
1 tbsp
ground coriander
1 tsp
ground cumin
1 tsp
smoked paprika
1 tsp
ground black pepper
½ tsp
ground turmeric
½ tsp
cayenne pepper
¼ tsp
ground cinnamon
¼ tsp
plus 1/2 cup full-fat Greek yogurt
divided
2 tbsp
extra-virgin olive oil
divided
5 tbsp
Kosher salt
boneless
skinless chicken thighs
2 lb
garlic cloves
2
tahini
2 tbsp
plus 1/4 cup chopped fresh parsley
divided
2 tbsp
mini cucumbers
3
cherry tomatoes
1 pint
red onions
2 small
Toasted pita
for serving

Directions

1
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.
2
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.
3
In a medium bowl, toss cucumbers, tomatoes, a heavy pinch of salt, and remaining 1/4 cup parsley. Refrigerate until ready to use.
4
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.
5
Roast chicken until cooked through and some lightly charred bits form, and an instant-read thermometer registers 165°, about 25 minutes.
6
Top with tahini yogurt sauce and cucumber mixture. Serve with pita alongside.

Chicken Shawarma Sheet-Pan Dinner

60 min6 servings398 cal

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