Sheet Pan Chicken Shawarma

Yield 4

Author Mya Allen

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Print

Sheet Pan Chicken Shawarma

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Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1.5 lbs boneless skinless chicken thighs, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 bell peppers, sliced
• 3 cups (about 12 ounces) cauliflower florets, finely chopped
• 1 medium red onion, sliced

Yogurt Tahini Sauce

• 1 cup Greek yogurt
• 1 tablespoon tahini
• 1 teaspoon garlic, minced
• Juice of ½ lemon
• Kosher salt and pepper, to taste
• 1 tablespoon of fresh mint, chopped

For Serving

• Fresh cilantro
• Tomatoes
• Cucumbers
• Pita bread
• Feta cheese
• Lime wedges

Instructions

1. Preheat the oven to 400 F. In a small bowl, combine spices. Reserve.
2. To a medium bowl, add chicken thighs, garlic, lemon juice, and half the seasoning mix and mix well. Season with salt and pepper. Set aside.
3. On a foil lined sheet tray, spread cauliflower, peppers and red onions and drizzle with the olive oil and sprinkle with the remaining spice blend. Toss to combine. Arrange chicken thighs amongst the vegetables, spreading the veggies to ensure the chicken is not covered.
4. Bake for about 25 minutes, until the chicken is fully cooked. I like a little char so I broil in the oven for 3-5 minutes after baking. This is totally up to you.
5. While the sheet tray is cooking, prep your toppings. Combine all ingredients in the yogurt tahini sauce in a small bowl and season to taste. Once chicken is cooked, garnish sheet tray with fresh cilantro and serve with toppings of your choice.

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