This is the kind of weeknight dinner that checks all of my boxes. It’s easy, only requires a few dishes, doesn’t make me regret cooking, and most importantly—packs an insane amount of flavor into one sheet pan. This chicken shawarma sheet-pan dinner is the perfect meal for those nights when you just need something easy yet satisfying, or when you’re on the fence about cooking or ordering takeout.
Strips of chicken thigh are marinated in Greek yogurt, cumin, coriander, and paprika, roasted on a sheet pan with red onion, then topped with a bright cucumber-tomato salad and plenty of herby tahini yogurt dressing. Serve with a side of warm pita or a pot of steaming white rice to round things out, and you’ll have a meal that’ll make you actually want to eat leftovers.
Store any leftovers in an airtight container for up to 3 days. If you have extra tomato-cucumber salad or yogurt sauce, store separately in individual containers in the refrigerator for up to 3 days.
Made this dinner? Let me know how it went in the comments below!
