Sheet-Pan Chicken Shawarma with Sumac Onions and Garlic-Yogurt Sauce

Steps

1. Step 1

   In a large bowl, stir together the yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, coriander, cinnamon, turmeric, black pepper and salt. Add the chicken thighs and turn them until fully coated. Cover and refrigerate at least 30 minutes, or up to overnight.

   30 min, hands-off

   • 2 lb boneless, skinless chicken thighs
   • 1/2 cup plain whole-milk yogurt
   • 3 tbsp olive oil
   • 4 cloves garlic
   • 2 tbsp lemon juice
   • 2 tsp ground cumin
   • 2 tsp sweet paprika
   • 1 tsp ground coriander
   • 1/2 tsp ground cinnamon
   • 1/2 tsp ground turmeric
   • 1/4 tsp ground black pepper
   • 1 1/2 tsp kosher salt
2. Step 2

   Heat the oven to 425°F. Scatter the red onion wedges over a large rimmed sheet pan. Lay the marinated chicken thighs on top in a single layer, spacing them out, and scrape any marinade left in the bowl over them.

   10 min · 425°F

   • 2 large red onions
3. Step 3

   Roast for 25 to 30 minutes, until the chicken is cooked through (165°F at the thickest part) and the edges are browned and the onions are soft and charred in spots. If you want more color, run the pan under the broiler for 2 to 3 minutes, watching closely.

   30 min, hands-off · 425°F

4. Step 4

   While the chicken roasts, make the sauce: whisk the yogurt, grated garlic, lemon juice and olive oil in a small bowl until smooth, then season with salt. Thin with a splash of water if you want it pourable.

   5 min

   • 1 cup plain whole-milk yogurt
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1 tbsp olive oil
   • salt
5. Step 5

   Let the chicken rest on the pan for 5 minutes, then slice it into thick strips and toss it back through the onions and pan juices. Sprinkle the sumac and parsley over everything.

   5 min

   • 2 tsp ground sumac
   • 1/2 cup flat-leaf parsley
6. Step 6

   Pile the chicken and onions into warm pitas, spoon the garlic-yogurt sauce over, and serve with lemon wedges to squeeze on top.

   5 min

   • 4 pieces pita breads
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026