Description

This Chicken Shawarma Sheet-Pan Dinner is a bold and vibrant meal made easy—all on one pan. Marinated spiced chicken roasts alongside tender onions, paired with a zesty cucumber-tomato salad and creamy tahini yogurt sauce. With minimal cleanup and maximum flavor, it’s the perfect weeknight Mediterranean-inspired dinner.

Ingredients

For the Chicken Marinade:

Zest and juice of 1 lemon
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 tablespoons full-fat Greek yogurt
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
2 pounds boneless, skinless chicken thighs, cut into ½-inch strips

For the Tahini Yogurt Sauce:

2 garlic cloves, grated or finely chopped
2 tablespoons tahini
Reserved juice from the lemon
2 tablespoons extra-virgin olive oil
½ cup full-fat Greek yogurt
2 tablespoons chopped fresh parsley

For the Cucumber-Tomato Salad:

3 mini cucumbers, finely chopped
1 pint cherry tomatoes, halved or quartered
¼ cup chopped fresh parsley
Kosher salt, to taste

For Roasting:

2 small red onions, cut into wedges (¼–½ inch thick)
1 tablespoon extra-virgin olive oil
½ teaspoon salt

For Serving (Optional):

Warm toasted pita bread

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Instructions

Marinate the Chicken
In a large bowl, combine lemon zest and juice, tomato paste, all spices, 2 tablespoons yogurt, 2 tablespoons olive oil, and 2 teaspoons salt. Add the chicken and toss to coat. Let marinate for at least 30 minutes (or up to 8 hours in the fridge).
Prepare the Sauce
In a small bowl or food processor, mix garlic, tahini, lemon juice, 2 tablespoons olive oil, and ½ cup Greek yogurt until smooth. Stir in chopped parsley. Refrigerate until serving.
Make the Salad
In a medium bowl, combine chopped cucumbers, cherry tomatoes, ¼ cup parsley, and a pinch of salt. Toss and refrigerate until ready to serve.
Preheat and Assemble Sheet Pan
Preheat oven to 425°F and position rack in the lower third. Toss red onions with olive oil and salt, then spread on a large baking sheet. Arrange the marinated chicken pieces around the onions.
Roast the Chicken
Roast for about 25 minutes, or until the chicken is cooked through (165°F internal temperature) and has crisp, golden edges.
Serve
Plate the roasted chicken and onions with a scoop of cucumber salad and a drizzle of tahini yogurt sauce. Serve with warm pita if desired.

Notes

Marinate the chicken the night before for even deeper flavor.
You can substitute Greek yogurt with dairy-free yogurt for a lactose-free version.
For extra veggies, toss in bell peppers or zucchini with the onions.
Leftovers are great for wraps or meal-prep bowls with rice or quinoa.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sheet Pan, Roasting
Cuisine: Middle Eastern, Mediterranean