Sheet-Pan Shawarma-Spiced Chicken
Esta cena preparada en una sola sartén captura todo lo bueno del clásico shawarma de pollo (pollo especiado, pepino, tomate y cebolla) en un formato sencillo y práctico.
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. garlic powder
- 1 Tbsp. ground cumin
- 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
- 2 tsp. ground coriander
- 2 tsp. paprika
- 2 tsp. sugar
- 1 tsp. ground turmeric
- ¼ tsp. ground cinnamon
- 2 red or yellow onions, cut into 2" pieces
- 2 lb. skinless, boneless chicken thighs
- 2 garlic cloves, finely grated
- 1½ cups plain whole-milk Greek yogurt
- Warm pita, sliced tomato, and cucumber spears (for serving; optional)
- Place a rack in upper third of oven; heat broiler. Mix together ¼ cup extra-virgin olive oil, 1 Tbsp. garlic powder, 1 Tbsp. ground cumin, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. ground coriander, 2 tsp. paprika, 2 tsp. sugar, 1 tsp. ground turmeric, and ¼ tsp. ground cinnamon in a large bowl. Add 2 red or yellow onions, cut into 2" pieces, and 2 lb. skinless, boneless chicken thighs and toss until onions and chicken are evenly coated in spices. (It’s okay if onions fall apart.) Scatter over a foil-lined baking sheet.
- Broil onions and chicken, rotating baking sheet as needed for even browning and turning over halfway through, until chicken is browned all over and charred in spots, 18–24 minutes. (If some onions are browning too quickly, tuck them under the chicken as you turn them to protect from broiler.)
- Meanwhile, whisk together 2 garlic cloves, finely grated, 1½ cups plain whole-milk Greek yogurt, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 2 Tbsp. extra-virgin olive oil,and 3 Tbsp. water in a small bowl. Taste garlic yogurt and season with more salt if needed.
- Cut chicken into strips; season with more salt if needed. Serve chicken and onions with garlic yogurt, warm pita, sliced tomatoes, and cucumber spears, if desired.
This one-pan dinner captures everything good about classic chicken shawarma—spiced chicken, cucumber, tomato, and onion—in a fuss-free package.
Elements ¼ cup plus 2 Tbsp. extra-virgin olive oil 1 Tbsp. garlic powder 1 Tbsp. ground cumin 2½ tsp. Morton kosher salt, divided, plus more 2 tsp. ground coriander 2 tsp. paprika 2 tsp. sugar 1 tsp. ground turmeric ¼ tsp. ground cinnamon 2 red or yellow onions, cut into 2" pieces 2 lb. skinless, boneless chicken thighs 2 garlic cloves, finely grated 1½ cups plain whole-milk Greek yogurt Warm pita, sliced tomato, and cucumber spears (for serving; optional) Method Place a rack in upper third of oven; heat broiler.
Mix together ¼ cup extra-virgin olive oil, 1 Tbsp. garlic powder, 1 Tbsp. ground cumin, 2 tsp. Morton kosher salt, 2 tsp. ground coriander, 2 tsp. paprika, 2 tsp. sugar, 1 tsp. ground turmeric, and ¼ tsp. ground cinnamon in a large bowl. Add 2 red or yellow onions, cut into 2" pieces, and 2 lb. skinless, boneless chicken thighs. Toss until onions and chicken are evenly coated in spices. (It’s okay if onions fall apart.) Scatter over a foil-lined baking sheet.
Broil onions and chicken, rotating baking sheet as needed for even browning and turning over halfway through, until chicken is browned all over. Charred in spots, 18–24 minutes. (If some onions are browning too quickly, tuck them under the chicken as you turn them to protect from broiler.) Meanwhile, whisk together 2 garlic cloves, finely grated, 1½ cups plain whole-milk Greek yogurt, ½ tsp. Morton kosher salt, remaining 2 Tbsp. extra-virgin olive oil,and 3 Tbsp. water in a small bowl. Taste garlic yogurt and season with more salt if needed.
