Chicken Shawarma Sheet Pan Dinner

配料

2lb boneless skinless chicken thighs

2.5 tbsp plain Greek yogurt

2 tbsp tomato paste

Juice of 1 large lemon

6 minced garlic cloves

1 tbsp oregano

1/3 tsp cinnamon

1 tsp cumin

Salt

Pepper

Sumac

2 red onions

3/4 cup plain Greek yogurt

1 Persian cucumber

3 tbsp dill

1 small shallot

Juice from half a lemon

步骤

I paired this up with some oven roasted grilled onions that were unreal, a delicious cucumber yogurt spread, and side salad. You can serve it over rice, in a pita, or if you are keeping things lowcarb, my high protein lowcarb Kaizen rice (it has just 6 net carbs and packs 20g protein on its own!)

Here is how to make it:

1.Add 1.5-2lb cubed boneless skinless chicken thighs n a large bowl. Drizzle with 1/2 tbsp olive oil, 2.5 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, & a couple pinches salt + pepper.

2.Mix really well & marinate for 2-6 hrs, but ideally overnight. You can make it right away, but this part makes ALL the difference.

3.When you’re ready to eat, bring chicken to room temp for 30 mins and preheat oven to 400F.

4.Line a baking tray with parchment paper, and add the chicken without overcrowding. Cut 2 red onions into small wedges and toss around the chicken on the tray. Drizzle with more olive oil & sprinkle with about 1 tbsp sumac over everything.

5.Pop into the oven at 400F for 37-40 mins.

6.Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper.

7.Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), another dusting of sumac, and fresh lemon juice.

ENJOY!