Description
This flavorful Sheet Pan Chicken Shawarma is a delicious take on traditional chicken shawarma. The flavorful chicken is cooked entirely on a sheet pan for a quick weeknight dinner recipe full of flavor.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, sliced
For the Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 6 cloves garlic, minced
- 11/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
Tahini Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons water
Instructions
- Make the marinade and prep the chicken: Add 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.
- Make the Yogurt Sauce: Add 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.
- Cook the chicken: Remove 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.
- Assemble the bowls: Build your bowls with a base of romaine and mixed greens, add the toppings, and chicken. Drizzle over tahini sauce and serve.
