Скачать или смотреть CHICKEN SHAWARMA SHEET PAN DINNER

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CHICKEN SHAWARMA SHEET PAN DINNER

If you love quick, easy but super flavorful meals, try making this chicken shawarma sheet pan dinner. Grilled chicken is great, but sometimes you dont feel like firing up the grill and this is an incredible way to put your oven to good use for a ridiculously good meal!

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.

Here is how to make it:

1.Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl. Drizzle with 1/2 tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.

2.Mix really well and marinate for at least 2-6 hrs, but ideally overnight. This is important!

3.When you’re ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

4.Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, dont overcrowd the tray. Then cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac.

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. Mix well.

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!), diced cucumber, another dusting of sumac, and fresh lemon juice.

You can eat this as is, with rice, quinoa, or if you want to keep it lowcarb, my lowcarb ‪@KaizenFoodCompany‬ rice.
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ENJOY!