Why Make This Recipe
Chicken Shawarma Sheet-Pan Dinner is a wonderful dish. It combines tender chicken with spices and fresh vegetables, all roasted together on a single pan. This recipe is easy to prepare and perfect for a weeknight meal. The flavors come together beautifully, making it a crowd-pleaser. Plus, cleanup is a breeze!
How to Make Chicken Shawarma Sheet-Pan Dinner
Ingredients
- 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. plus 1/2 cup full-fat Greek yogurt, divided
- 5 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 2 lb. boneless, skinless chicken thighs, sliced into 1/2 inch strips
- 2 garlic cloves, grated or finely chopped
- 2 Tbsp. tahini
- 2 Tbsp. plus 1/4 cup chopped fresh parsley, divided
- 3 mini cucumbers, finely chopped
- 1 pt. cherry tomatoes, quartered or halved
- 2 small red onions, sliced into 1/4 inch to 1/2 inch wedges
- Toasted pita, for serving
Directions
- 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 the chicken to the bowl and toss to coat. Let the chicken marinate for 30 minutes.
- Meanwhile, in a small bowl, whisk together garlic, tahini, lemon juice, 2 Tbsp. oil, and the remaining 1/2 cup yogurt. Stir in 2 Tbsp. parsley. 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.
- Arrange a rack in the lower third of the oven and preheat to 425 degrees.
- In a small bowl, toss onions with 1/2 tsp salt and remaining 1 Tbsp. oil until the onions are coated.
- Transfer the onion mixture to a large baking sheet. Arrange the marinated chicken around the onion wedges in a single layer.
- Roast the chicken until cooked through and some lightly charred bits form, about 25 minutes or until an instant-read thermometer registers 165 degrees.
- Top with tahini yogurt sauce and cucumber mixture. Serve with pita alongside.
How to Serve Chicken Shawarma Sheet-Pan Dinner
Serve the chicken shawarma hot off the pan with the tahini yogurt sauce drizzled on top. Add the fresh cucumber and tomato salad on the side. Toasted pita is great for scooping up the delicious flavors.
How to Store Chicken Shawarma Sheet-Pan Dinner
Store any leftovers in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, warm gently in the oven or microwave.
Tips to Make Chicken Shawarma Sheet-Pan Dinner
- Marinate the chicken longer if possible for even more flavor.
- Use a mix of vegetables, like bell peppers or zucchini, if you like.
- Add more spice by increasing the amount of cayenne pepper.
Variation
You can substitute chicken thighs with chicken breasts or even tofu for a vegetarian version. This recipe can also be made with different spices to change the flavor profile.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Just be careful not to overcook them, as they can dry out.
2. Can I make this dish ahead of time?
Yes, you can marinate the chicken a day in advance and store it in the fridge until you’re ready to cook.
3. What can I serve with this dish?
Brown rice, quinoa, or a simple salad go well with this chicken shawarma. You can also serve additional pita on the side.
