Original Recipe: KetoRecipes
Servings: 4
Prep: 30 min (plus preferred marinade time)
Cook: 30 min
Total: 1 hour
*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
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!