Sheet Pan Chicken Shawarma
This chicken dinner bursts with so much fresh, rich flavour, you won’t believe you made it yourself! Serve over rice or wrapped in pitas.
- Roasting time: 25 minutes
- Makes: 4 servings
|1 tbsp (15 mL) peanut oil|
|1 tbsp (15 mL) cumin|
|1½ tsp (7 mL) smoked paprika|
|½ tsp (2 mL) each turmeric and salt|
|¼ tsp (1 mL) each cinnamon, ginger and allspice|
|8 skinless bone-in chicken thighs|
|1/2 cauliflower, cut into florets|
|¼ cup (60 mL) red onion strips|
|Pinch of salt|
|2 tbsp (30 mL) each peanut butter and lemon juice|
|1 tbsp (15 mL) plain yogurt|
|1 tsp (5 mL) tahini|
|1 large clove garlic, minced|
|Generous pinch of salt|
|½ cup (125 mL) each diced cucumber and tomato|
|2 tbsp (30 mL) chopped parsley|
|Squeeze of lemon juice|
Preheat oven to 425⁰F (220⁰C). Line a large baking sheet with parchment paper. In a large bowl, stir together oil and spices to make a paste. Add chicken and, using your hands, coat in paste. Place chicken on one end of the baking sheet. Roast 15 minutes.
Place cauliflower and red onion on other half of the baking sheet. Sprinkle vegetables with peanut oil and salt. Roast about 10 more minutes, stirring vegetables halfway through.
Stir peanut butter with lemon juice, yogurt, tahini, garlic and salt. Thin with water if needed. In a separate bowl, stir cucumber with tomato, parsley, lemon juice and a pinch of salt.
Plate chicken, cauliflower and onions over rice or warmed pita. Drizzle with sauce, then sprinkle with tomato mixture.
Per serving (¼ recipe): 230 calories, 14 g fat (3 g saturated fat, 0 g trans fat), 85 mg cholesterol, 530 mg sodium, 7 g carbohydrate, 2 g fibre, 2 g sugars, 18 g protein