Chicken Shawarma Sheet Pan Dinner

Ingredients (raw weights)

• 680 g chicken thigh, boneless skinless, raw
• 27 g olive oil, as sold
• 4.2 g cumin, dry
• 4.6 g paprika, dry
• 3 g turmeric, dry
• 3.1 g garlic powder, dry
• 10 g lemon juice, as sold
• 0.5 g black pepper, dry
• 14 g olive oil, as sold
• 375 g onion, raw
• 245 g Greek yogurt, plain, nonfat, as sold
• 100 g cucumber, raw
• 4 g garlic, raw
• 10 g lemon juice, as sold
• 0.5 g salt, dry

Steps

1. 1.Start with 1.5 lbs boneless chicken thighs. Toss them with 2 tbsp olive oil, 2 tsp cumin, 2 tsp paprika, 1 tsp turmeric, 1 tsp garlic powder, the juice of 1 lemon, and a generous amount of salt & pepper. Let that marinate for at least 15 mins (or overnight if you’re planning ahead).
2. 2.While the chicken marinates, slice 2 large yellow onions into thick strips and toss with 1 tbsp olive oil. Spread them across a sheet pan.
3. 3.Preheat your oven to 425F. Lay the marinated chicken right on top of the onions and roast for 25-28 mins, until the chicken hits 165F and the onions are charred at the edges.
4. 4.While that’s in the oven, make the cucumber yogurt sauce: mix 1 cup plain Greek yogurt with 1/2 a grated cucumber (squeezed dry), 1 minced garlic clove, the juice of 1/2 a lemon, and salt to taste.
5. 5.Once the chicken’s done, slice it up and plate it over the roasted onions, then spoon the cucumber yogurt sauce right on top.