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Chicken Shawarma Sheet-Pan Dinner
By Brooke Caison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
406
This is the kind of weeknight dinner that checks all of my boxes. It's easy, only requires a few dishes, doesn’t make me regret cooking, and most importantly—packs an insane amount of flavor into one sheet pan. This chicken shawarma sheet-pan dinner is the perfect meal for those nights when you just need something easy yet satisfying, or when you’re on the fence about cooking or ordering takeout.
Strips of chicken thigh are marinated in Greek yogurt, cumin, coriander, and paprika, roasted on a sheet pan with red onion, then topped with a bright cucumber-tomato salad and plenty of herby tahini yogurt dressing. Serve with a side of warm pita or a pot of steaming white rice to round things out, and you’ll have a meal that’ll make you actually want to eat leftovers.
Store any leftovers in an airtight container for up to 3 days. If you have extra tomato-cucumber salad or yogurt sauce, store separately in individual containers in the refrigerator for up to 3 days.
Made this dinner? Let me know how it went in the comments below!
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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" 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" to 1/2" wedges
Toasted pita, for serving
Directions
- Step 1In 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 30 minutes.
- Step 2Meanwhile, in a small bowl, whisk garlic, tahini, lemon juice, 2 Tbsp. oil, and remaining 1/2 cup yogurt. (This can also be done in a food processor for extra fluffiness.) Stir in 2 Tbsp. parsley. Refrigerate until ready to use.
- Step 3In a medium bowl, toss cucumbers, tomatoes, a heavy pinch of salt, and remaining 1/4 cup parsley. Refrigerate until ready to use.
- Step 4Arrange a rack in lower third of oven; preheat to 425°. In a small bowl, toss onions, 1/2 tsp. salt, and remaining 1 Tbsp. oil until onions are coated. Transfer onion mixture to a large baking sheet. Arrange marinated chicken around onion wedges in a single layer.
- Step 5Roast chicken until cooked through and some lightly charred bits form, and an instant-read thermometer registers 165°, about 25 minutes.
- Step 6Top with tahini yogurt sauce and cucumber mixture. Serve with pita alongside.
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