Sheet Pan Chicken Shawarma with Cucumber Yogurt Sauce

• จำนวนที่เสิร์ฟ: 4

ส่วนผสม

For the Chicken Marinade: -

1.5-2 Ibs boneless, skinless chicken thighs (cut into strips or chunks)

1/2 tbsp olive oil (plus more for drizzling)

3 tbsp plain Greek yogurt

2 tbsp tomato paste

Juice of 1 large lemon

6 garlic cloves, minced

1 tbsp dried thyme or oregano

1 tbsp sweet paprika

1/3 tsp cinnamon

1 tsp cumin

Salt and pepper (a couple of pinches of each)

For Roasting:

2 red onions, cut into wedges

1/2 tbsp sumac

For the Cucumber Yogurt Sauce:

3/4 cup plain Greek yogurt

1 Persian cucumber, finely diced

3 tbsp finely chopped fresh dill

1 small shallot, shredded or finely minced

Juice of 1/2 lemon

Salt and pepper (a couple of pinches)

Optional Toppings:

Fresh herbs (parsley, dill, or mint)

Diced cucumber

Extra lemon juice

Additional sumac

วิธีทำ

1. In a large bowl, combine the chicken with olive oil, Greek yogurt, tomato paste, lemon juice, garlic, thyme or oregano, paprika, cinnamon, cumin, salt, and pepper.

2. Mix well and marinate for at least 2-6 hours, preferably overnight.

3. When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 30 minutes.

4. Preheat your oven to 400°F and line a baking sheet with parchment paper.

5. Spread the chicken out on the tray without overcrowding, then scatter red onion wedges around the chicken.

6. Drizzle with a bit more olive oil and sprinkle with sumac.

7. Roast in the oven for 37-40 minutes, until the chicken is cooked through and slightly crisp at the edges.

8. While the chicken is cooking, make the cucumber yogurt sauce by mixing Greek yogurt, cucumber, dill, shallot, lemon juice, salt, and pepper in a bowl.

9. Once the chicken is done, remove the tray from the oven and top with dollops of the cucumber sauce, chopped herbs, more diced cucumber, extra sumac, and lemon juice. 10. Serve as-is, or pair with rice, quinoa, or a low-carb alternative.