Chicken Shawarma Sheet-Pan Dinner
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This chicken shawarma sheet-pan dinner is a flavorful and easy-to-make meal that brings the taste of the Middle East right to your table, all in one pan!
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This chicken shawarma sheet-pan dinner is a flavorful and easy-to-make meal that brings the taste of the Middle East right to your table, all in one pan!
Prep
15 min
Cook
30 min
Total
45 min
In a large bowl, mix lemon zest, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 Tbsp. yogurt, 2 Tbsp. oil, and 2 tsp. salt. Add chicken and toss to coat. Let marinate for 30 minutes.
In a small bowl, whisk garlic, tahini, lemon juice, 2 Tbsp. oil, and remaining 1/2 cup yogurt. Stir in 2 Tbsp. parsley and refrigerate until ready to use.
In a medium bowl, toss cucumbers, tomatoes, a heavy pinch of salt, and remaining 1/4 cup parsley. Refrigerate until ready to use.
Preheat the oven to 425°F. In a small bowl, toss onions, 1/2 tsp. salt, and remaining 1 Tbsp. oil until coated. Transfer onion mixture to a large baking sheet and arrange marinated chicken around onion wedges in a single layer.
Roast chicken until cooked through and lightly charred, about 25 minutes, or until an instant-read thermometer registers 165°F.
Top with tahini yogurt sauce and cucumber mixture. Serve with pita alongside.
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