Chicken Shawarma Sheet Pan Dinner
This recipe looked promising and I am pleased to say that it delivers! The trick is to time the chicken and the veggies precisely. I am happy that I got it on the first try! Marinating the chicken was worth the time.
INGREDIENTS
Fair Shares
2 chicken breasts, skinned and sliced thin
1 cup plain yogurt
1/2 cup tahini plus 1/4 cup tahini
1 head cauliflower, cut into small pieces
Patty pan squash, cut into small pieces
1 red pepper, cut into strips
2 garlic cloves
Olive oil
Other Ingredients
2 tsp ground cumin
1 tsp ground cardamom
2 tsp ground turmeric
2 tsp ground cinnamon
1 tsp salt
1/4 cup lemon juice
METHOD
Preheat oven to 350F .
In a medium bowl, mix yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Scoop about a third of this mixture into a large bowl. Add chicken slices to the medium bowl and coat. If you have time to marinate this for an hour the chicken will be incredibly tender. Place this bowl in the fridge to marinate. In the large bowl with the yogurt mixture, add 1/4 cup tahini. Mix together and toss the veggies with this. Using 2 sheet pans, lay down parchment paper and drizzle with olive oil. Spread the veggies in an even layer and bake for 10 minutes to give it a head start. Prepare a second baking sheet the same way and add the chicken and peppers in a single layer. Add to the oven at that 10 minute mark and set the timer for 20 minutes. While that is cooking, stir together a quick tahini sauce. Add 1/2 cup tahini, 2 minced garlic cloves, 1/4 cup lemon juice, and 3 tbsp olive oil to a bowl and whisk. Add a bit of water at the end and it should get creamy. Season with a little salt and pepper.
You can serve this on pita bread with sliced cucumbers and the tahini sauce but it was wonderful on its own with just the sauce to drizzle on top. The squash was creamy, the cauliflower was al dente, and the chicken so moist! I hope your dish comes out just as well.
