Chicken Shawarma Sheet Pan Dinner

A healthy and delicious chicken shawarma sheet pan dinner paired with oven-roasted grilled onions and a cucumber yogurt spread. Serve over rice, in a pita, or with low-carb options.

Ingredients

• 1.5-2 lb cubed boneless skinless chicken thighs
• 1/2 tbsp olive oil
• 2.5 tbsp plain Greek yogurt
• 2 tbsp tomato paste
• Juice of 1 large lemon
• 6 minced garlic cloves
• 1 tbsp oregano
• 1 tbsp sweet paprika
• 1/3 tsp cinnamon
• 1 tsp cumin
• Salt and pepper to taste
• 2 red onions, cut into small wedges
• 1 tbsp sumac
• 3/4 cup plain Greek yogurt
• 1 Persian cucumber, finely diced
• 3 tbsp finely chopped fresh dill
• 1 small shallot, finely shredded/processed
• Juice of half a lemon
• Salt and pepper to taste

Instructions

1. Add cubed chicken thighs to a large bowl. Drizzle with olive oil, Greek yogurt, tomato paste, lemon juice, garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper. Mix well and marinate for 2-6 hours or ideally overnight.
2. Bring the chicken to room temperature for 30 minutes and preheat oven to 400°F. Line a baking tray with parchment paper and add the chicken without overcrowding. Toss red onion wedges around the chicken and drizzle with more olive oil. Sprinkle sumac over everything.
3. Bake in the oven at 400°F for 37-40 minutes.
4. Mix Greek yogurt with finely diced cucumber, chopped dill, shredded shallot, lemon juice, salt, and pepper.
5. Remove the sheet pan from the oven, top with dollops of the cucumber yogurt spread, fresh herbs, an additional dusting of sumac, and fresh lemon juice before serving.

Notes

Serving Suggestions: Serve the chicken shawarma as is, with rice, quinoa, or a low-carb rice alternative.

Recipe Source: “https://www.instagram.com/reel/DHvuetpuvYC/?igsh=bHhybnZwdG14NTJs"