Sheet Pan Chicken Shawarma with Cucumber Salad
Sheet pan chicken shawarma brings warm spices, browned thigh meat and cool cucumber salad to a simple dinner plate.
Ingredients
- 2 lb boneless skinless chicken thighs raw, trimmed
- 3 tbsp lemon juice divided
- 1 tbsp olive oil
- 3 cloves garlic minced, divided
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- 3/4 tsp table salt divided
- 1/4 tsp black pepper
- 1/2 cup plain nonfat Greek yogurt
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
Instructions
- Mix 2 tablespoons lemon juice, oil, two minced garlic cloves, cumin, coriander, paprika, cinnamon, 1/2 teaspoon salt and pepper. Coat thighs and refrigerate 30 minutes.
- Heat oven to 425°F. Spread chicken and its marinade on a rimmed sheet pan in a single layer with space between thighs. Roast 22–28 minutes until browned at the edges and at least 165°F in several thick spots.
- While chicken roasts, mix yogurt with the remaining garlic clove, remaining tablespoon lemon juice and remaining 1/4 teaspoon salt. Keep chilled. Toss cucumber and tomatoes together in a separate bowl.
- Rest cooked chicken for 5 minutes, then slice across the grain. Divide chicken, collected cooked pan juices, cucumber salad and yogurt sauce into four portions. Bread and rice are optional extras outside the estimate.
Notes
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.