Chicken Shawarma Sheet Pan Dinner
Made by Arash Hashemi (Shredhappens)
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Warmly spiced chicken and roasted onions meet a cool cucumber yogurt sauce. Serve with your preferred base for a flavorful dinner.
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2–6 hrs MARINATE |
400°F OVEN |
37–40 min ROAST |
Ingredients:
Chicken
- 1.5 - 2 lbs boneless, skinless chicken thighs (cubed)
- 1/2 tbsp olive oil (plus more for drizzling)
- 2 1/2 tbsp tomato paste
- 1 lemon (juiced)
- 6 cloves garlic (minced)
- 1 tbsp oregano
- 1 tbsp sweet paprika
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- salt
- pepper
- 2 red onions (cut into small wedges)
- 1 tbsp sumac (plus additional for finishing)
Cucumber Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 Persian cucumber (finely diced)
- 3 tbsp fresh dill (finely chopped)
- 1 small shallot (finely shredded or processed)
- 1/2 lemon (juiced)
- salt
- pepper
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Marinate. Coat the CHICKEN THIGHS with the measured olive oil, Greek yogurt, tomato paste, lemon juice, garlic, oregano, paprika, cinnamon, cumin, salt, and pepper. Refrigerate for 2–6 hours, preferably overnight.
- Prepare. Remove chicken from the refrigerator 30 minutes before cooking. Heat the oven to 400°F and line a sheet pan with parchment.
- Arrange. Spread chicken without crowding. Add RED ONION wedges, drizzle with additional olive oil, and sprinkle with about 1 tablespoon SUMAC.
- Roast. Cook for 37–40 minutes, checking that chicken reaches 165°F internally.
- Mix sauce. Stir together the sauce portion of GREEK YOGURT, CUCUMBER, dill, shallot, lemon juice, salt, and pepper.
- Finish. Add sauce, fresh herbs, extra sumac, and lemon juice. Serve alone or with rice, quinoa, or Kaizen low-carb rice.
October 08, 2026
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