Ingredients
Equipment
Method
Marinate the Chicken (The Secret Starts Here)
- In a large bowl, combine the lemon zest, tomato paste, ground coriander, ground cumin, smoked paprika, freshly ground black pepper, ground turmeric, cayenne pepper, and ground cinnamon. Stir in 2 tablespoons of the full-fat Greek yogurt, 2 tablespoons of extra-virgin olive oil, 2 teaspoons of Kosher salt, 1/4 teaspoon of baking soda, and a portion of the fresh lemon juice (e.g., half of the juice from 1 lemon). Mix until you have a fragrant, well-combined paste.
- Add the sliced chicken thighs to this marinade and toss thoroughly to ensure every strip is coated. Let the chicken marinate for at least 30 minutes at room temperature.
Prepare the Tahini Yogurt Sauce
- While the chicken marinates, prepare your creamy tahini yogurt sauce. In a small bowl, whisk together the finely chopped garlic cloves, tahini, the remaining lemon juice, 2 tablespoons of extra-virgin olive oil, and the remaining 1/2 cup of full-fat Greek yogurt until smooth and creamy. Stir in 2 tablespoons of the fresh chopped parsley.
- Cover and refrigerate this sauce until you're ready to serve.
Assemble the Fresh Cucumber & Tomato Salad
- In a medium bowl, combine the finely chopped mini cucumbers and the quartered cherry tomatoes. Add a generous pinch of Kosher salt and the remaining 1/4 cup of chopped fresh parsley.
- Toss gently to combine. Cover and refrigerate this refreshing salad until serving time.
Prep the Sheet Pan for Roasting
- Arrange an oven rack in the lower third of your oven and preheat it to a hot 425°F (220°C).
- In a small bowl, toss the red onion wedges with 1/2 teaspoon of Kosher salt and the remaining 1 tablespoon of extra-virgin olive oil until they are well coated.
- Transfer the seasoned onion mixture to a large baking sheet, spreading them out evenly. Arrange the marinated chicken strips around the onion wedges in a single layer. If your pan is too full, use two baking sheets.
Roast to Perfection
- Place the baking sheet in the preheated oven. Roast the chicken and onions until the chicken is cooked through, with lightly charred bits, and the red onion is tender and caramelized, about 25 minutes. Use an instant-read thermometer to check the thickest part of the chicken; it should register 165°F (74°C).
- For more char, you can finish by broiling for 4 minutes at the end of cooking. Watch carefully to prevent burning!
Serve and Enjoy
- Once roasted, remove the sheet pan from the oven. Top the roasted chicken and onions with generous dollops of the creamy tahini yogurt sauce and spoonfuls of the refreshing cucumber and tomato mixture.
- Serve immediately with warm toasted pita bread alongside.
Nutrition
Notes
For best results, do not skip the cinnamon, as it is crucial for authentic shawarma flavor. Always arrange chicken and vegetables in a single layer on the baking sheet to ensure browning, not steaming. If desired, broil for 4 minutes at the end of cooking for extra char. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C). This recipe is versatile: substitute chicken breast, add bell peppers, zucchini, or eggplant. Adjust cayenne for desired spice level. Can be made gluten-free with suitable accompaniments and dairy-free with plant-based yogurt. Marinate chicken up to 24 hours in advance. Store cooked chicken and vegetables, tahini sauce, and cucumber salad separately in the refrigerator for 3-4 days. Reheat gently in the oven or skillet to maintain texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.