Description

This Chicken Shawarma Sheet-Pan Dinner is a flavorful, easy-to-make meal that brings the bold tastes of shawarma into your kitchen. Marinated chicken thighs are roasted with onions, then topped with a creamy tahini yogurt sauce and a refreshing cucumber-tomato salad. Perfectly paired with toasted pita for a complete meal.

Ingredients

For the Marinade:

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

For the Salad:

3 mini cucumbers, finely chopped
1 pint cherry tomatoes, quartered or halved
2 small red onions, sliced into 1/4″ to 1/2″ wedges
2 Tbsp. plus 1/4 cup chopped fresh parsley, divided

For the Tahini Yogurt Sauce:

2 garlic cloves, grated or finely chopped
2 Tbsp. tahini
2 Tbsp. lemon juice
2 Tbsp. olive oil
Remaining 1/2 cup yogurt
2 Tbsp. parsley (for mixing into sauce)

For Serving:

Toasted pita

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Instructions

Marinate the Chicken

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

Make the Tahini Yogurt Sauce

In a small bowl, whisk together garlic, tahini, lemon juice, 2 Tbsp. olive oil, and the remaining 1/2 cup yogurt. (For fluffier sauce, you can use a food processor.) Stir in 2 Tbsp. parsley and refrigerate until ready to serve.

Prepare the Cucumber Salad

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

Roast the Chicken

Arrange a rack in the lower third of the oven and preheat to 425°F. In a small bowl, toss onions with 1/2 tsp. salt and the remaining 1 Tbsp. olive oil until onions are coated. Transfer the onion mixture to a large baking sheet. Arrange marinated chicken around the onions in a single layer.
Roast the chicken until fully cooked through and lightly charred, about 25 minutes, or until an instant-read thermometer registers 165°F.

Serve

Top the roasted chicken with tahini yogurt sauce and cucumber salad. Serve with toasted pita on the side.

Notes

For extra flavor, you can add a squeeze of lemon juice over the roasted chicken just before serving.

If you prefer, you can marinate the chicken overnight for even more intense flavor.

Nutrition

Serving Size: 1/4 of the dish
Calories: 370 kcal
Sugar: 7g
Sodium: 570mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 31g
Cholesterol: 95mg