Ingredients
Equipment
Method
Phase 1: Marinating the Chicken
- In a large bowl, combine the lemon zest, tomato paste, ground coriander, ground cumin, smoked paprika, freshly ground black pepper, ground turmeric, cayenne pepper, and ground cinnamon. Stir in 2 tablespoons of Greek yogurt, 2 tablespoons of extra-virgin olive oil, and 2 teaspoons of kosher salt until thoroughly combined.
- Add the boneless, skinless chicken thighs, sliced into 1/2-inch strips, to the spice mixture. Toss vigorously to ensure every piece is thoroughly coated. Marinate for at least 30 minutes at room temperature.
Phase 2: Preparing the Sauces and Topping
- Meanwhile, in a small bowl, whisk together 2 grated garlic cloves, tahini, lemon juice, 2 tablespoons of extra-virgin olive oil, and the remaining 1/2 cup of Greek yogurt until smooth. Stir in 2 tablespoons of chopped fresh parsley. Taste and adjust seasoning as needed. Refrigerate until serving.
- In a medium bowl, prepare your refreshing cucumber and tomato topping. Toss together the finely chopped mini cucumbers, quartered cherry tomatoes, a heavy pinch of kosher salt, and the remaining 1/4 cup of fresh chopped parsley. Refrigerate until ready to use.
Phase 3: Roasting the Shawarma
- Arrange an oven rack in the lower third of your oven and preheat to 425°F (220°C). In a small bowl, toss your thinly sliced red onions with 1/2 teaspoon of kosher salt and 1 tablespoon of extra-virgin olive oil, ensuring each wedge is lightly coated.
- Transfer the seasoned onion mixture to a large baking sheet, spreading them out in an even layer. Then, arrange the marinated chicken strips around the onion wedges in a single layer, ensuring no pieces are overlapping. Roast for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and some lightly charred bits form.
Phase 4: Serving Your Masterpiece
- To prepare the sumac-infused lemon-garlic oil drizzle, whisk together 2 tablespoons of extra-virgin olive oil, 1 teaspoon of ground sumac, 1 finely minced garlic clove, and a squeeze of fresh lemon juice.
- Once roasted, remove the sheet pan from the oven. Drizzle with the prepared sumac-infused lemon-garlic oil. Top the chicken and onions generously with the creamy tahini yogurt sauce and the fresh cucumber mixture. Serve immediately with warm toasted pita.
Nutrition
Notes
Achieve optimal roasting by using a half-sheet pan and spreading ingredients in a single layer to prevent steaming. Don't skip the cinnamon for authentic flavor, and consider a quick broil for extra char. Store leftovers in an airtight container for up to 3-4 days; sauces and fresh toppings are best stored separately. Nutrition information is estimated based on common ingredients and serving sizes and may vary.