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Meal Instructions
Specimen #0211·SHEET PAN·Easy

Sheet Pan Chicken Shawarma

Marinated thighs roasted 25 minutes at 425°F with sliced red onion, stacked into warm pita with garlic-tahini sauce — the Middle Eastern street cart without the vertical spit.

Cook temp
425°F +BROIL
Total time
65m
REST
5m
Serves
6
PULL AT
165°F
Ingredients
2 1/2 lbs Boneless Skinless Chicken Thighs
1/4 cup Olive Oil — plus 1 tbsp for onion
3 tbsp Fresh Lemon Juice
4 cloves Fresh Garlic — minced
2 tsp Ground Cumin
2 tsp Smoked Paprika
1 1/2 tsp Ground Coriander
1 tsp Turmeric
1 tsp Ground Cinnamon
1/2 tsp Cayenne
1 large Red Onion — sliced into 1/2-inch half moons
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
6 Warm Pita Bread — for serving
Equipment
Half Sheet Pan
Instant-Read Thermometer
Large Bowl for Marinade
Sharp Knife for Slicing
DirectionsGet to the point
1Mix marinade: 1/4 cup oil, 3 tbsp lemon, 4 garlic, 2 tsp cumin, 2 tsp paprika, spices.
2Toss 2.5 lbs chicken thighs; marinate 20 min. Spread on sheet pan with sliced red onion.
3Roast 425°F for 25 min to 175°F, then broil 3 min for char.
4Rest 5 min; slice into strips, serve in pita with tahini sauce.
Dad pro tip

Whisk tahini sauce ahead: 1/3 cup tahini, 3 tbsp water, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt. It thickens as it sits — add 1 tbsp water at a time to thin. Keeps 5 days in the fridge and elevates every roast chicken meal.

Kid adjustment

Cut cinnamon and cayenne in half. Serve chopped chicken on warm pita with tzatziki instead of tahini — the yogurt-cucumber flavor is more familiar to kids than tahini's earthy sesame note.

Reheat

Warm sliced chicken in a covered skillet with 1 tbsp water for 4 minutes over medium-low, then let stand 1 minute. Reheat in the oven at 350°F for 8 minutes if reheating the whole tray.

BASIS: Tested on 2.5 lbs boneless skinless chicken thighs marinated 20 minutes in shawarma spice paste, spread on a half sheet pan with sliced red onion at 425°F for 25 minutes, then broiled 3 minutes.395 kcal · 38g protein · 12g carbs · 22g fat
USDA FoodData Central #171465 (chicken thigh) and #170399 (olive oil)
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