Middle Eastern · Members
Sheet Pan Chicken Shawarma
Warm-spiced chicken thighs and red onions roasted until charred at the edges, tucked into pitas with a garlicky lemon tahini sauce.
- Charred crispy edges
- One sheet pan
- Creamy lemon tahini sauce
Street-cart shawarma is roasted on a vertical spit, but a hot oven and a sheet pan get you remarkably close at home. A marinade of lemon, garlic and warm spices like cumin, coriander and cinnamon soaks into juicy chicken thighs. A few minutes under the broiler at the end gives the edges those charred, crispy bits everyone fights over. Pile it into warm pitas with a drizzle of tahini sauce for a bright, easy dinner.
Instructions
In a large bowl, whisk the olive oil, 3 tbsp lemon juice, 4 grated garlic cloves, cumin, paprika, coriander, turmeric, cinnamon and 1 1/2 tsp salt.
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