Name: Chicken Shawarma Sheetpan Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: Zest and juice of 1 lemon; 1 tbsp (15 ml). tomato paste; 1 tsp (5 ml). ground coriander; 1 tsp (5 ml). ground cumin; 1 tsp (5 ml). smoked paprika; 1/2 tsp (3 ml). freshly ground black pepper; 1/2 tsp (3 ml). ground turmeric; 1/4 tsp (1 ml). cayenne pepper; 1/4 tsp (1 ml). ground cinnamon; 2 tbsp (30 ml). plus 1/2 cup (120 ml) full-fat Greek yogurt, divided; 5 tbsp (75 ml). extra-virgin olive oil, divided; Kosher salt; 2 lb (907 g). boneless, skinless chicken thighs, sliced into 1/2″ strips; 2 garlic cloves, grated or finely chopped; 2 tbsp (30 ml). tahini; 2 tbsp (30 ml). plus 1/4 cup (60 ml) 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

Description

Discover how to make a delicious Chicken Shawarma Sheetpan Dinner that is packed with Middle Eastern flavors and is perfect for a quick and easy weeknight meal.

Ingredients

Zest and juice of 1 lemon
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). ground coriander
1 tsp (5 ml). ground cumin
1 tsp (5 ml). smoked paprika
1/2 tsp (3 ml). freshly ground black pepper
1/2 tsp (3 ml). ground turmeric
1/4 tsp (1 ml). cayenne pepper
1/4 tsp (1 ml). ground cinnamon
2 tbsp (30 ml). plus 1/2 cup (120 ml) full-fat Greek yogurt, divided
5 tbsp (75 ml). extra-virgin olive oil, divided
Kosher salt
2 lb (907 g). boneless, skinless chicken thighs, sliced into 1/2″ strips
2 garlic cloves, grated or finely chopped
2 tbsp (30 ml). tahini
2 tbsp (30 ml). plus 1/4 cup (60 ml) 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

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Instructions

In a large bowl, combine the lemon zest, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons of yogurt, 2 tablespoons of oil, and 2 teaspoons of salt. Add the chicken strips and mix thoroughly to ensure they are well-coated. Allow to marinate for 30 minutes.
While the chicken is marinating, in a small bowl, mix together the garlic, tahini, lemon juice, 2 tablespoons of oil, and the remaining 1/2 cup of yogurt. For a fluffier texture, you can use a food processor. Stir in 2 tablespoons of parsley, then place in the refrigerator until needed.
In a medium bowl, combine the cucumbers, tomatoes, a generous pinch of salt, and the remaining 1/4 cup of parsley. Chill in the refrigerator until needed.
Position an oven rack in the lower third of the oven and preheat it to 425°F. In a small bowl, coat the onion wedges with 1/2 teaspoon of salt and the remaining 1 tablespoon of oil. Spread the onion mixture onto a large baking sheet, and arrange the marinated chicken around the onions in a single layer.
Bake the chicken until it is fully cooked and has some lightly charred edges, ensuring the internal temperature reaches 165°F, which should take about 25 minutes.
Drizzle the prepared tahini yogurt sauce over the chicken and top with the cucumber mixture. Serve with pita on the side.

Notes

Consider increasing the amount of lemon zest and juice in the marinade for a more intense flavor.
Ensure the chicken strips are evenly coated with the marinade for maximum flavor infusion.
Sprinkle additional chopped parsley on top of the finished dish for an enhanced presentation before serving.