Chicken Shawarma Sheet Pan

Original Recipe: KetoRecipes

Servings: 4

Prep: 30 min (plus preferred marinade time)

Cook: 30 min

Total: 1 hour

Ingredients

*Note: or skip the last 5 ingredients (yogurt thru lemon, not the topping) and just buy tzatziki sauce! OR buy shawarma marinade instead of first few marinade ingredients!

• 1.5-2lb (one 4-thigh package) boneless skinless chicken thighs

• Tortillas for serving

• ½ tbsp olive oil

• 3 tbsp plain Greek yogurt

• 2 Tbsp tomato paste

• Juice of 1 large lemon

• 6 minced garlic cloves

• 1 Tbsp oregano

• 1 Tbsp paprika

• ⅓ tsp cinnamon

• 1 tsp cumin

• Salt and Pepper

• 1 red onion, big wedges

• ½ tbsp sumac

• ¾ cup plain Greek yogurt

• 1 cucumber, finely diced

• 3 tbsp (1 package) fresh dill, finely chopped

• 1 small shallot, finely diced

• Juice of half a lemon

• (Topping) Parsley, dill, or mint

Directions

• Cut boneless skinless chicken thighs into chunks. Place in a large bowl.

• Marinate Chicken

• Drizzle with olive oil, 3 tbsp yogurt, tomato paste, juice of 1 large lemon, garlic cloves, oregano, paprika, cinnamon, cumin, and a couple pinches salt + pepper.

• Marinate

• Mix really well and marinate for at least 2-6 hrs, but ideally overnight (makes a big difference!)

• Rest Chicken

• When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

• Roast Chicken

• Preheat oven to  400F. Line a baking tray with parchment or foil, and add the chicken to the tray a piece at a time (don’t overcrowd). Place onion around the chicken on the tray. Drizzle with more olive oil and sprinkle with the sumac.

• Bake

• Pop into the oven at  400F for ~25 mins.

• Make Sauce

• Make the cucumber sauce by mixing ¾ cup yogurt, cucumber, dill, shallot, juice of half a lemon, a couple pinches salt & pepper. Mix well.

• Top Chicken

• Top chicken and onions with dollops of the spread throughout, and lots of fresh herbs (parsley, dill, or mint).

• Serve

• Serve in warmed tortillas!