Sheet-Pan Chicken Shawarma Plates

Photo: secretlondon123 from London, England · CC BY-SA 2.0 · source

Warmly spiced, lemony chicken thighs and onions roasted until charred, with garlicky yogurt sauce, hummus, a crunchy salad and warm pita.

Ingredients

• 1½ lb boneless chicken thighs
• 2 lemons
• 4 garlic cloves
• 1 red or yellow onion, in wedges
• 1 cup plain Greek yogurt
• 1 cup hummus
• 1 cucumber, diced
• 4 Roma tomatoes, diced
• 1 bunch parsley
• 4 pita breads

From your pantry: ¼ cup olive oil; 2 tsp each cumin, paprika; 1 tsp each coriander, turmeric, cinnamon (pinch); salt.

Instructions

1. Toss the chicken with 3 tbsp oil, the juice of 1 lemon, half the garlic, the spices and 1½ tsp salt. Marinate 15 minutes or overnight.
2. Spread the chicken and onion on a sheet pan and roast at 450°F for 20 to 25 minutes, then broil 2 minutes to char. Rest and slice.
3. Stir the yogurt with the remaining garlic, a squeeze of lemon and salt.
4. Toss the cucumber, tomatoes and chopped parsley with olive oil, lemon and salt.
5. Plate with a swoosh of hummus, the chicken and onions, salad, yogurt sauce and warm pita.

Tip: Marinate the chicken in the morning and dinner is 25 minutes of hands-off roasting.

Nutrition per serving

Good for

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