Sheet-Pan Chicken Shawarma with Roasted Vegetables & Garlic Yogurt

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.75 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 5, minced (divided) garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 large, cut into wedges red onion
• 2, sliced into strips bell peppers (mixed colors)
• 1 pint cherry tomatoes
• 1 cup plain Greek yogurt
• 1 tsp fresh lemon zest
• 1/4 cup chopped fresh parsley or cilantro
• for serving warm pita or flatbread

Instructions

1. 1Preheat oven to 425°F. In a large bowl whisk olive oil, lemon juice, 4 minced garlic cloves, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper into a thick marinade.
2. 2Add the chicken thighs and toss until fully coated. Let sit 10 minutes while you prep the vegetables.
3. 3On a large rimmed sheet pan, toss the onion wedges, bell pepper strips, and cherry tomatoes with the remaining olive oil, salt, and pepper. Spread into an even layer and nestle the marinated chicken pieces among the vegetables.
4. 4Roast for 22–26 minutes, flipping the chicken halfway, until the chicken is cooked through (165°F internal) and the vegetables are soft and lightly charred at the edges.
5. 5While everything roasts, stir together Greek yogurt, remaining minced garlic clove, lemon zest, salt, and half the chopped herbs for the garlic yogurt sauce.
6. 6Transfer chicken to a cutting board and rest 3 minutes, then slice into strips against the grain.
7. 7Toss the roasted vegetables with any pan juices. Pile chicken and vegetables onto plates or into warm pitas.
8. 8Drizzle generously with garlic yogurt, scatter remaining herbs, and serve hot with extra sauce on the side.