Sheet Pan Chicken Shawarma

Ingredients

• 3 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• 5-6 cloves garlic (pressed or finely minced)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika (sub normal paprika in a pinch)
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 cup plain Greek yogurt (I like at least 2% fat)
• 2 tablespoons mayonnaise
• 1 clove garlic (grated with a microplane)
• 2 tablespoon lemon juice
• 1/2 teaspoon kosher salt (more to taste)
• 1/2 teaspoon dried dill (or about 1 teaspoon fresh minced)
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey

Instructions

1. 1

   --- Prep the Chicken ---

2. 2

   Pat chicken completely dry and trim off any excess fat. (Tip: Do not trim off all fat. This just means to trim anything excessive or dangling off) Kitchen shears work great for this step! Slice thighs into ½-inch strips and place in a large mixing bowl.

3. 3

   --- Marinade ---

4. 4

   Add 2 tablespoons yogurt, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander and cinnamon to bowl with chicken. Toss well to coat (TIP: I like to use my hands, with food-safe gloves to really get everything coated well.)Cover bowl and place in fridge. Marinate for at least 30 minutes, but preferably 1 hour or longer.

5. 5

   While chicken is marinating, whisk up yogurt sauce by combining 1 cup yogurt, mayo, garlic, lemon, salt, and dill. Tip: Add a tiny bit of water until it's a good drizzling consistency. Add additional salt to taste, if needed, and then store in the fridge.

6. 6

   --- Cook ---

7. 7

   Preheat oven to 425℉. Use convection mode if you have it! Line a rimmed sheet pan with parchment if desired. I like how caramelized the chicken gets without parchment, but the trade off is a pan that you have to scrub so you make the choice! Spread chicken evenly in a single layer, avoiding overcrowding. Roast for 25-35 minutes, stirring half way through, until chicken is browned and cooked through. If needed, broil briefly at the end for extra color and browning.

8. 8

   --- Finish and Serve ---

9. 9

   Place honey in a small bowl and warm for 10 seconds in the microwave. Whisk in lemon juice. When Chicken is done cooking, pour honey-lemon mixture over it and toss. Serve chicken in warm pitas or naan with toppings, over a salad, or in rice bowls.