Sheet Pan Chicken Shawarma
Serves 4
15 mins prep
25 mins cook
40 mins total
Sheet Pan Chicken Shawarma
0 servings
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Preheat the oven to 400 F. In a small bowl, combine spices. Reserve. To a medium bowl, add chicken thighs, garlic, lemon juice, and half the seasoning mix and mix well. Season with salt and pepper. Set aside. On a foil lined sheet tray, spread cauliflower, peppers and red onions and drizzle with the olive oil and sprinkle with the remaining spice blend. Toss to combine. Arrange chicken thighs amongst the vegetables, spreading the veggies to ensure the chicken is not covered. Bake for about 25 minutes, until the chicken is fully cooked. I like a little char so I broil in the oven for 3-5 minutes after baking. This is totally up to you. While the sheet tray is cooking, prep your toppings. Combine all ingredients in the yogurt tahini sauce in a small bowl and season to taste. Once chicken is cooked, garnish sheet tray with fresh cilantro and serve with toppings of your choice.
