Ingredients
Equipment
Method
Phase 1: Blooming the Spices and Marinating the Chicken
- In a dry pan over medium heat, lightly toast the ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne pepper, and ground cinnamon for 1-2 minutes until they become incredibly fragrant.
- Next, in a large bowl, mix the lemon zest, tomato paste, the bloomed spices, 2 Tbsp. of the full-fat Greek yogurt, 2 Tbsp. of extra-virgin olive oil, and 2 tsp. of Kosher salt.
- Add the 1/2" sliced boneless, skinless chicken thighs and toss everything to coat evenly. Let the chicken marinate for at least 30 minutes, or up to 24 hours in the refrigerator for even deeper flavor.
Phase 2: Preparing the Creamy Tahini Yogurt Sauce
- While the chicken is marinating, in a small bowl (or food processor), whisk together the grated garlic, tahini, fresh lemon juice, 2 Tbsp. extra-virgin olive oil, and the remaining 1/2 cup of full-fat Greek yogurt until smooth and creamy.
- Stir in 2 Tbsp. of fresh parsley, then refrigerate until you're ready to serve.
Phase 3: Crafting the Fresh Cucumber-Tomato Salad
- In a medium bowl, combine your finely chopped mini cucumbers and quartered or halved cherry tomatoes. Add a heavy pinch of Kosher salt and the remaining 1/4 cup of fresh parsley.
- Gently toss everything together. Refrigerate this vibrant mixture until you're ready to serve.
Phase 4: Roasting the Shawarma
- Arrange an oven rack in the lower third of your oven and preheat to 425°F (220°C). In a small bowl, toss your 1/4" to 1/2" sliced red onions with 1/2 tsp. of Kosher salt and the remaining 1 Tbsp. of extra-virgin olive oil until the onions are well coated. Transfer the onion mixture to a large baking sheet, spreading it out evenly.
- Next, arrange the marinated chicken around the onion wedges on the same baking sheet, ensuring everything is in a single layer without crowding the pan.
- Roast the chicken and onions until the chicken is cooked through, turning golden brown with some beautiful charred edges, and an instant-read thermometer registers 165°F (74°C). This usually takes about 25 minutes.
Phase 5: Assemble and Serve
- Once the chicken is ready, remove the sheet pan from the oven. Top the warm chicken and onions generously with the creamy tahini yogurt sauce and the fresh cucumber-tomato mixture.
- Serve immediately with warm, toasted pita bread alongside. Enjoy!
Nutrition
Notes
For optimal results, don't skip blooming the spices to intensify their flavor, and marinate the chicken for at least 30 minutes, or up to 24 hours for deeper taste. Ensure the chicken and vegetables are in a single layer on the sheet pan to roast properly; crowding will lead to steaming. Use high heat (425°F/220°C) for desirable char, and an instant-read thermometer to prevent overcooking the chicken (165°F/74°C internal temperature). A small amount of cinnamon is crucial for authentic shawarma flavor. Store cooked chicken and vegetables separately in the refrigerator for 3-4 days; sauces and fresh salad should also be stored apart. Reheat gently in the oven or on the stovetop for best quality. Nutrition information is estimated based on common ingredients and serving sizes and may vary.