Chicken Shawarma Sheet-Pan Dinner Recipe
This vibrant Chicken Shawarma Sheet-Pan Dinner offers a flavorful Middle Eastern-inspired meal that’s easy to prepare and perfect for a weeknight. Marinated chicken thighs are roasted alongside onions to develop a smoky, juicy texture, then topped with a creamy tahini yogurt sauce and a fresh cucumber tomato salad. Served with toasted pita, this dish combines robust spices with refreshing accents for a satisfying and balanced dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Marinade and Chicken
- 1 lemon, juiced and zested
- 1 tbsp. tomato paste
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- 2 tbsp. full-fat Greek yogurt
- 5 tbsp. extra-virgin olive oil, divided
- Kosher salt
- 2 lb. boneless, skinless chicken thighs, sliced into 1/2” strips
Tahini Yogurt Sauce
- 1/2 cup full-fat Greek yogurt
- 2 garlic cloves, grated or finely chopped
- 2 tbsp. tahini
- 2 tbsp. lemon juice (from the juiced lemon above)
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. chopped fresh parsley
Cucumber Tomato Salad
- 3 mini cucumbers, finely chopped
- 1 pt. cherry tomatoes, quartered or halved
- 1/4 cup chopped fresh parsley
- Kosher salt, to taste
Roasted Onions
- 2 small red onions, sliced into 1/4” to 1/2″ wedges
- 1/2 tsp. kosher salt
- 1 tbsp. extra-virgin olive oil
To Serve
- Toasted pita bread
Instructions
- Prepare the Marinade: In a large bowl, combine lemon zest, tomato paste, ground coriander, ground cumin, smoked paprika, black pepper, ground turmeric, cayenne pepper, ground cinnamon, 2 tablespoons of Greek yogurt, 2 tablespoons of olive oil, and 2 teaspoons of kosher salt. Stir well to form a fragrant marinade.
- Marinate the Chicken: Add the sliced chicken thighs to the marinade and toss to coat all pieces evenly. Cover and refrigerate for 30 minutes, allowing the flavors to meld.
- Make Tahini Yogurt Sauce: In a small bowl, whisk together grated garlic, tahini, lemon juice, remaining 2 tablespoons of olive oil, and 1/2 cup of Greek yogurt until smooth. Stir in 2 tablespoons of chopped fresh parsley. Refrigerate until ready to serve to let the flavors develop.
- Prepare Cucumber Tomato Salad: In a medium bowl, toss together the finely chopped cucumbers, quartered cherry tomatoes, a pinch of kosher salt, and 1/4 cup of chopped fresh parsley. Cover and refrigerate until serving.
- Preheat Oven and Prepare Vegetables: Place a rack in the lower third of the oven and preheat to 425°F (220°C). In a small bowl, toss the sliced red onions with 1/2 teaspoon of kosher salt and 1 tablespoon of olive oil until well coated.
- Arrange on Baking Sheet: Spread the onion wedges evenly on a large baking sheet. Arrange the marinated chicken pieces around the onions in a single layer without overcrowding to promote even roasting.
- Roast the Chicken and Onions: Roast in the preheated oven for about 25 minutes or until the chicken is cooked through, registering 165°F (74°C) on an instant-read thermometer, and the onions have softened with some charred edges.
- Serve: Top the roasted chicken and onions with generous spoonfuls of tahini yogurt sauce and the fresh cucumber tomato salad. Serve immediately alongside warm toasted pita bread for a complete meal.
Notes
- For extra fluffiness in the tahini yogurt sauce, blend the ingredients using a food processor.
- Marinating the chicken for longer than 30 minutes can deepen the flavor but is not necessary for this quick meal.
- Use chicken thighs for juicier meat; chicken breasts can be substituted but may dry out more easily.
- Adjust cayenne pepper according to your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Serve with additional fresh parsley or lemon wedges for garnish.
Keywords: Chicken Shawarma, Sheet-Pan Dinner, Middle Eastern Chicken, Roasted Chicken, Tahini Sauce, Greek Yogurt, Easy Weeknight Meal
