Sheet Pan Chicken Shawarma

• total time: 13 hours 1 minute

Ingredients

3 lb boneless, skinless chicken thighs

1/2 cup plain greek yogurt

2 tbsp tomato paste

Zest and juice of 1/2 a lemon

1 tbsp minced garlic

1 tbsp dried oregano

1 tbsp paprika

2 tsp cumin

1/4 tsp cinnamon

1 tsp salt

1/2 tsp black pepper

1 large red onion

Olive oil spray

How to:

Directions

Preheat oven to 425F.

Dice chicken thighs into 1 inch cubes. Add to a large mixing bowl with all of the other ingredients, except for the red onion.

Cover the bowl with plastic wrap and marinate for at least 20 minutes on the counter, or place in the fridge for up to 12 hours for even more flavor!

Line a baking tray with parchment paper and spread the chicken into an even layer. Slice the red onion and sprinkle it over the top of the chicken, then lightly spray everything with olive oil spray.

Bake for 35-40 minutes, then I like to turn the oven to broil for 3-5 minutes until the tops of the chicken get a little char.

You can serve this over rice, in a pita, or on a salad! Enjoy! ☺️