Chicken Shawarma Sheet Pan Dinner
45 min plus 2–6 hrs marinating
Juicy marinated chicken thighs and caramelized onions roasted on one pan, topped with a cool cucumber yogurt sauce.
| prepPreheat oven to 400°F / 200°C | ||||||
| 1.5–2 lbs / 680–900 g boneless, skinless chicken thighs, cut into strips or chunks | Combine chicken with oil, yogurt, tomato paste, lemon juice, garlic, thyme, paprika, cinnamon, cumin, salt & pepper | Marinate 2–6 hrs (or overnight) | Let chicken sit 30 min at room temperature | Spread chicken on parchment-lined sheet pan, arrange onion wedges, drizzle with oil & sumac | Bake 400°F / 200°C, 37–40 min until browned | Top chicken & onions with yogurt sauce, herbs, cucumber, sumac & lemon |
| 7.5 ml olive oil (for the marinade) | ||||||
| 45 g plain Greek yogurt (for the marinade) | ||||||
| 30 g tomato paste | ||||||
| Juice of 1 large lemon (for the marinade) | ||||||
| 6 garlic cloves, minced | ||||||
| 3 g thyme or oregano | ||||||
| 8 g sweet paprika | ||||||
| 0.7 g cinnamon | ||||||
| 2 g cumin | ||||||
| Salt and pepper to taste | ||||||
| 2 medium red onions, cut into wedges | ||||||
| Extra olive oil, for drizzling | ||||||
| 3 g sumac | ||||||
| 180 g plain Greek yogurt (for the sauce) | Mix yogurt, cucumber, dill, shallot, lemon juice, salt & pepper | |||||
| 1 Persian cucumber, finely diced | ||||||
| 9 g finely chopped fresh dill | ||||||
| 1 small shallot, finely shredded or processed | ||||||
| Juice of 1/2 lemon (for the sauce) | ||||||
| Salt and pepper to taste | ||||||
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