Chicken Shawarma Sheet Pan Dinner

Uncommon tools

• Instant-read thermometer

Directions

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1. Mix the following in a large bowl:

   • 1 lemon zest
   • 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. Add 2 lb boneless, skinless chicken thighs and toss to coat.
3. Marinate for 30 minutes.
4. While the chicken marinates, whisk the following in a small bowl:

   • 2 garlic cloves
   • 2 tbsp tahini
   • Juice from the lemon
   • 2 tbsp extra-virgin olive oil
   • 1/2 cup full-fat Greek yogurt
5. Stir in 2 tbsp chopped fresh parsley and refrigerate the sauce until ready to use.
6. In a medium bowl, toss the following:

   • 3 mini cucumbers
   • 1 pint cherry tomatoes
   • A heavy pinch of kosher salt
   • 1/4 cup chopped fresh parsley
7. Refrigerate the cucumber mixture until ready to use.
8. Arrange a rack in the lower third of the oven and preheat to 425°F.
9. In a small bowl, toss the following until the onions are coated:

   • 2 small red onions
   • 1/2 tsp kosher salt
   • 1 tbsp extra-virgin olive oil
10. Spread the onions on a large baking sheet.
11. Arrange the marinated chicken around the onions in a single layer.
12. Roast until the chicken has some lightly charred bits and reaches 165°F, about 25 minutes.
13. Top with the tahini yogurt sauce and cucumber mixture.
14. Serve with toasted pita on the side.

Kitchen notes