Description
This Chicken Shawarma Sheet-Pan Dinner offers a flavorful and easy-to-make one-pan meal with marinated boneless chicken thighs roasted alongside red onions, served with a refreshing cucumber and tomato salad and a tangy tahini yogurt sauce. Perfect for a weeknight dinner, it combines Middle Eastern spices with wholesome ingredients for a delicious, satisfying dish.
Ingredients
Scale
Chicken 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. full-fat Greek yogurt
- 2 tbsp. extra-virgin olive oil
- 2 tsp. kosher salt
- 2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips
Tahini Yogurt Sauce
- 2 garlic cloves, grated or finely chopped
- 2 tbsp. tahini
- Juice of 1 lemon (from zest and juice used above)
- 2 tbsp. extra-virgin olive oil
- 1/2 cup full-fat Greek yogurt
- 2 tbsp. chopped fresh parsley
Salad and Vegetables
- 3 mini cucumbers, finely chopped
- 1 pint cherry tomatoes, quartered or halved
- 2 small red onions, sliced into 1/4″ to 1/2″ wedges
- 1/4 cup chopped fresh parsley
- Kosher salt, to taste
Serving
- Toasted pita, for serving
Instructions
- Prepare Marinade and Marinate Chicken: In a large bowl, combine lemon zest, tomato paste, ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons Greek yogurt, 2 tablespoons olive oil, and 2 teaspoons kosher salt. Add sliced chicken thighs and toss well to coat each piece evenly. Cover and let marinate for 30 minutes to infuse flavors.
- Make Tahini Yogurt Sauce: Meanwhile, in a small bowl, whisk together grated garlic, tahini, lemon juice, 2 tablespoons olive oil, and the remaining 1/2 cup Greek yogurt until smooth and creamy. For extra fluffiness, you can blend the sauce in a food processor. Stir in 2 tablespoons chopped fresh parsley. Refrigerate until ready to use.
- Prepare Cucumber and Tomato Salad: In a separate medium bowl, toss together finely chopped cucumbers, quartered cherry tomatoes, a generous pinch of kosher salt, and the remaining 1/4 cup chopped parsley. Chill in the refrigerator until serving.
- Preheat Oven and Arrange Ingredients: Position an oven rack in the lower third and preheat the oven to 425°F (220°C). In a small bowl, toss sliced red onions with 1/2 teaspoon kosher salt and 1 tablespoon olive oil until coated. Spread the onions evenly on a large baking sheet. Arrange the marinated chicken pieces around the onion wedges in a single layer without overcrowding.
- Roast Chicken and Onions: Place the baking sheet in the oven and roast for about 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and some pieces have developed lightly charred edges for added flavor.
- Assemble and Serve: Once roasted, remove the sheet pan from the oven. Top the chicken and onions with spoonfuls of the tahini yogurt sauce and scatter the chilled cucumber and tomato salad over the top. Serve immediately with toasted pita bread on the side for a complete and satisfying meal.
Notes
- Marinating the chicken thighs allows the flavors to deeply penetrate for a more aromatic and juicy dish.
- Roasting the chicken and onions together on a sheet pan creates delicious charred bits that enhance the shawarma flavor.
- The tahini yogurt sauce adds a creamy and tangy element, balancing the spices.
- The fresh cucumber and tomato salad provides a refreshing contrast in texture and temperature.
- Serve this meal with warm toasted pita to scoop up the chicken, sauce, and salad for an authentic shawarma experience.
- If preferred, you can substitute chicken thighs with chicken breasts, but thighs are recommended for juiciness.
- Adjust cayenne pepper according to heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 5 g
- Sodium: 821 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 146 mg
