Oven Chicken Shawarma

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, unfolded
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice, divided
• 3 garlic cloves, minced, divided
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 2 tablespoons water
• 4 pita breads (6-inch)
• 1 cup halved cherry tomatoes
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley

Method

1. 1

   Step 1. Allow about 3 hours 45 minutes, including a required 3-hour refrigerated marinade and a 5-minute chicken rest. Use a 13-by-18-inch rimmed sheet pan lined with foil, a mixing bowl, and an instant-read thermometer. This is a sheet-pan home adaptation of shawarma. Preparing the sauce and toppings during marination keeps the schedule to about 25 minutes active preparation and 25 minutes oven cooking.

2. 2

   Step 2. Mix the oil, 2 tablespoons lemon juice, 2 minced garlic cloves, cumin, paprika, turmeric, coriander, cinnamon, cayenne, 1/2 teaspoon salt, and pepper in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 3 hours; for a longer marinade, refrigerate up to 8 hours and add that time to the schedule.

3. 3

   Step 3. During marination, whisk the yogurt, tahini, remaining 1 tablespoon lemon juice, remaining garlic clove, remaining 1/4 teaspoon salt, and measured water in a clean bowl. Cover and refrigerate. Prepare the tomatoes, cucumber, onion, and parsley separately from the raw chicken. Heat the oven to 450°F during the last 15 minutes of marinating.

4. 4

   Step 4. Arrange the thighs unfolded on the foil-lined pan, with space between them. Discard marinade left in the bowl. Roast for 20–25 minutes, until the edges brown and each thigh’s thickest part reaches 165°F. If pieces finish at different times, move the ready ones to a clean board and continue roasting the rest.

5. 5

   Step 5. Rest the chicken for 5 minutes. Meanwhile, wrap the pitas in foil and warm them in the oven for 3–4 minutes. Slice the chicken thinly across the grain. Divide the sauce, chicken, tomatoes, cucumber, red onion, and parsley among the warm pitas. Fold around the filling and serve, placing any filling that does not comfortably fit beside the pita rather than forcing it closed. Keep extra yogurt sauce refrigerated and chill leftovers within 2 hours.