Sheet-Pan Shawarma-Spiced Chicken
By Daily SimmerA vibrant, oven-roasted meal featuring warm spices and tender onions baked on a single sheet pan, served with a simple yogurt sauce and warm flatbreads. Store any leftovers in shallow containers and refrigerate within 2 hours; they keep well for up to 3 days.
Ingredients
Contains Gluten and Dairy
Chicken & Onions
Marinade
Yogurt Sauce & Serving
Directions
- Mark step 1 done
Preheat the oven to 200°C. In a large bowl, whisk together the olive oil (45ml), lemon juice (15ml), garlic (2), ground cumin (10ml), ground coriander (5ml), smoked paprika (5ml), ground turmeric (2.5ml), ground cinnamon (1ml), salt (5ml), and black pepper (2.5ml).
- Mark step 2 done
Add the boneless skinless chicken thighs, cut into strips (600g) and red onions (2) to the bowl, tossing until evenly coated with the spice mixture. Spread them out in a single layer on a large rimmed baking sheet.
- Mark step 3 done
Roast in the preheated oven for 20 minutes to 25 min, tossing halfway through, until the chicken reaches an internal temperature of 74°C in the thickest part and the onions (2) are tender and lightly charred.
- Mark step 4 done
While the chicken cooks, prepare the yogurt sauce: in a small bowl, combine the plain whole milk yogurt (200g), lemon juice (15ml), garlic, minced, and salt.
- Mark step 5 done
Warm the flatbreads (4) in the oven during the last 2 minutes of cooking. Serve the hot chicken and onions (2) alongside the plain whole milk yogurt (200g) and warm flatbreads (4).
Created with AI. Review the ingredients, quantities and steps before cooking.
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