Sheet Pan Shawarma-Spiced Chicken

Tender, juicy chicken thighs coated in warm shawarma spices and broiled with onions until beautifully browned and lightly charred. Served with a cool cucumber yogurt sauce, warm pita, tomatoes, and cucumber.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Special Equipment: Sheet pan

Ingredients

• ¼ cup + 2 tbsp extra virgin olive oil

• 1 tbsp garlic powder

• 1 tbsp ground cumin

• 2½ tsp Diamond Crystal kosher salt, plus more as needed

• 2 tsp ground coriander

• 2 tsp paprika

• 2 tsp sugar

• 1 tsp ground turmeric

• ¼ tsp ground cinnamon

• 1 red or yellow onion, cut into large pieces

• 2 lbs boneless, skinless chicken thighs

• 2 tsp minced garlic

• 1½ cups plain Greek yogurt

• ½ cucumber, seeds removed and grated

• Pinch of dried dill

• Salt, to taste

• Warm pita

• Sliced tomatoes

• Cucumber spears

Directions

1. Place an oven rack in the middle position and heat the broiler. Line a baking sheet with foil.

2. In a large bowl, combine olive oil, garlic powder, cumin, salt, coriander, paprika, sugar, turmeric, and cinnamon. Add the onion and chicken thighs and toss until evenly coated.

3. Arrange the chicken and onions in a single layer on the prepared baking sheet. Broil for 18 to 24 minutes, turning the chicken halfway through and rotating the pan as needed. If the onions brown too quickly, tuck them underneath the chicken. Cook until the chicken is browned, lightly charred, and cooked through.

4. While the chicken cooks, combine the minced garlic, Greek yogurt, grated cucumber, and dried dill. Season with salt to taste.

5. Slice the cooked chicken into strips and season with additional salt if needed. Serve with the charred onions, cucumber yogurt sauce, warm pita, sliced tomatoes, and cucumber spears.