Sheet Pan Chicken Shawarma

Name: Sheet Pan Chicken Shawarma
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 ½ lb Chicken Thigh (1 1/2 pounds boneless skinless chicken thighs, sliced); ¼ cup Olive Oil (1/4 cup olive oil); 5 tbsp Lemon Juice (3 tablespoons lemon juice + 2 tablespoons lemon juice); 1 tbsp Honey (1 tablespoon honey); 8 cloves Garlic (6 cloves garlic, minced + 2 cloves garlic, finely minced or pressed); 6 tsp Table Salt (11/2 teaspoons salt + 1/2 teaspoon salt, plus more to taste); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 tsp Coriander Seed (1 teaspoon coriander); 1 tsp Onion Powder (1 teaspoon onion powder); ½ tsp Cardamom (1/2 teaspoon cardamom); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ¼ tsp Ground Turmeric (1/4 teaspoon turmeric); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); ¼ tsp Black Pepper (1/4 teaspoon pepper); ½ cup Greek Yogurt (1/2 cup Greek yogurt); 2 tbsp Tahini (2 tablespoons tahini); 2 tbsp Water (2 tablespoons water)

Sheet Pan Chicken Shawarma - Lunch And Dinner (Middle Eastern)

140 minMiddle Eastern

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Thigh1 ½ lb · 1 1/2 pounds boneless skinless chicken thighs, sliced
Olive Oil¼ cup · 1/4 cup olive oil
Lemon Juice5 tbsp · 3 tablespoons lemon juice + 2 tablespoons lemon juice
Honey1 tbsp · 1 tablespoon honey
Garlic8 cloves · 6 cloves garlic, minced + 2 cloves garlic, finely minced or pressed
Table Salt6 tsp · 11/2 teaspoons salt + 1/2 teaspoon salt, plus more to taste
Paprika1 tsp · 1 teaspoon paprika
Cumin Seeds1 tsp · 1 teaspoon cumin
Coriander Seed1 tsp · 1 teaspoon coriander
Onion Powder1 tsp · 1 teaspoon onion powder
Cardamom½ tsp · 1/2 teaspoon cardamom
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Ground Turmeric¼ tsp · 1/4 teaspoon turmeric
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne
Cinnamon¼ tsp · 1/4 teaspoon cinnamon
Black Pepper¼ tsp · 1/4 teaspoon pepper
Greek Yogurt½ cup · 1/2 cup Greek yogurt
Tahini2 tbsp · 2 tablespoons tahini
Water2 tbsp · 2 tablespoons water

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Steps

1Make the marinade and prep the chicken
2Add all of the marinade ingredients to a large mixing bowl and whisk until well combined. Add the sliced chicken thighs and then toss until the chicken is well coated. Let the chicken marinate in the fridge for at least 2 hours.
3Make the Yogurt Sauce
4Add the Greek yogurt and tahini to a mixing bowl. Whisk until well combined and then add the lemon juice, water, garlic, and salt and whisk again until smooth. Add more lemon juice to taste or more water to thin if needed.
5Cook the chicken
6Remove the chicken from the fridge and preheat oven to 425 degrees. Spray a sheet pan with avocado oil spray and then transfer the chicken to the sheet pan and spread in an even layer. Bake the chicken for 15-20 minutes until browned and and fully cooked, tossing halfway through. Remove from the oven.
7Assemble the bowls
8Build your bowls with a base of romaine and mixed greens, add the toppings, and chicken. Drizzle over tahini sauce and serve.