Sheet Pan Chicken Shawarma
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4 Servings
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Other25 Minutes
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Total25 Minutes
This chicken dinner bursts with so much fresh, rich flavour, you won’t believe you made it yourself! Serve over rice or wrapped in pitas.
Ingredients
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1 tbsp(15 mL) peanut oil
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1 tbsp(15 mL) cumin
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1½ tsp(7 mL) smoked paprika
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½ tsp(2 mL) each turmeric and salt
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¼ tsp(1 mL) each cinnamon, ginger and allspice
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8skinless bone-in chicken thighs
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½cauliflower, cut into florets
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¼ cup(60 mL) red onion strips
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of salt
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Sauce
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2 tbsp(30 mL) each peanut butter and lemon juice
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1 tbsp(15 mL) plain yogurt
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1 tsp(5 mL) tahini
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1large clove garlic, minced
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Generous pinch of salt
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Filling
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½ cup(125 mL) each diced cucumber and tomato
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2 tbsp(30 mL) chopped parsley
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Squeeze of lemon juice
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Instructions
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Preheat oven to 425⁰F (220⁰C). Line a large baking sheet with parchment paper. In a large bowl, stir together oil and spices to make a paste. Add chicken and, using your hands, coat in paste. Place chicken on one end of the baking sheet. Roast 15 minutes.
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Place cauliflower and red onion on other half of the baking sheet. Sprinkle vegetables with peanut oil and salt. Roast about 10 more minutes, stirring vegetables halfway through.
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Stir peanut butter with lemon juice, yogurt, tahini, garlic and salt. Thin with water if needed. In a separate bowl, stir cucumber with tomato, parsley, lemon juice and a pinch of salt.
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Plate chicken, cauliflower and onions over rice or warmed pita. Drizzle with sauce, then sprinkle with tomato mixture.
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