Sheet pan Chicken Shawarma

Ingredients

For the chicken:

1 cup thick yogurt

3 garlic cloves, finely grated

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

½ teaspoon chili flake

½ teaspoon ground cinnamon

1 teaspoon chicken bouillon powder (optional, but great if you have it!)

1 tablespoon apple cider vinegar

Salt, to taste

1 ½ pounds boneless skinless chicken thighs (see swaps below)

For the veggies:

2 medium zucchini, thickly sliced

1 medium red onion, thickly sliced

1 pint cherry tomatoes

olive oil

salt

To serve:

Hummus

Flatbread

Mix the marinade: In a large bowl, stir together the yogurt, garlic, vinegar, spices, and bouillon. Season to taste with salt (it should be very salty to season the chicken. If you have time: marinate at room temperature for up to 2 hours or in the fridge for up to 24 hours. (Or cook right away; it’ll be great!)

To cook: Heat the broiler to high and line a sheet tray with foil. Add the zucchini, onion, and tomatoes to the bowl with the chicken. Drizzle with oil and season with salt, then toss to coat everything in the marinade (use your hands). Spread onto a sheet tray in an even layer, arranging the chicken thighs on top, then broil until the thighs are lighlty charred, about 10 minutes. Flip the thighs and broil again until the other side is lightly charred, about 8 minutes.

To serve: Divide the chicken and veggies among plates and serve with hummus and flatbread alongside.