Chicken Shawarma Sheet Pan Dinner

A simple and flavorful chicken shawarma sheet pan dinner that's perfect for meal prep and healthy eating.

By @shredhappens

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 lb Boneless Skinless Chicken Thighs cubed
• 0.5 tbsp Olive Oil
• 2.5 tbsp Plain Greek Yogurt
• 2 tbsp Tomato Paste
• 1 large lemon Lemon Juice
• 6 cloves Garlic minced
• 1 tbsp Oregano
• 1 tbsp Sweet Paprika
• 0.33 tsp Cinnamon
• 1 tsp Cumin
• 0 Salt to taste
• 0 Black Pepper to taste
• 1 sheet Parchment Paper
• 2 Red Onions cut into wedges
• 0 Olive Oil for drizzling
• 1 tbsp Sumac
• 0.75 cup Plain Greek Yogurt
• 1 Persian Cucumber finely diced
• 3 tbsp Dill fresh, finely chopped
• 1 small Shallot finely shredded
• 0.5 lemon Lemon Juice
• 0 Salt to taste
• 0 Black Pepper to taste

Instructions

1. Combine the cubed chicken thighs, olive oil, Greek yogurt, tomato paste, lemon juice, minced garlic, oregano, sweet paprika, cinnamon, cumin, salt, and pepper in a large bowl.
2. Marinate the chicken in the mixture for 2 to 6 hours, or ideally overnight.
3. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
4. Place the marinated chicken on the baking tray without overcrowding. Add red onion wedges and drizzle with olive oil. Sprinkle sumac over everything.
5. Bake in the oven for 37-40 minutes or until the chicken is fully cooked and the onions are caramelized.
6. Make the cucumber sauce by mixing Greek yogurt, finely diced Persian cucumber, chopped dill, shredded shallot, lemon juice, salt, and pepper.
7. Remove the chicken from the oven and garnish with fresh herbs, additional lemon juice, and a dusting of sumac if desired.
8. Serve as is, or with rice, quinoa, or pita bread if desired.