Sheet Pan Chicken and Cauliflower Shawarma
Ingredients
The main ingredients
-
1
large head
cauliflower
-
1
large
onion
-
6
pieces
boneless, skinless chicken thighs
-
5
tablespoons
olive oil
-
2
cloves
garlic
-
1.5
lbs
chicken thighs
The spices
-
1
tablespoon
whole cumin seeds
-
1
tablespoon
whole coriander seeds
-
2
teaspoons
smoked paprika
-
½
teaspoon
cayenne
-
to taste
kosher salt
-
to taste
fresh pepper
For serving
-
as needed
lemon wedges
-
as needed
naan
-
1
cup
Greek yogurt
-
1
tablespoon
fresh lemon juice
-
¼
teaspoon
kosher salt
Instructions
- Preheat the oven to 425ºF and grease a sheet pan with neutral oil.
- Place the cauliflower florets and sliced onion on the sheet pan, seasoning with salt, pepper, and 3 tablespoons of olive oil.
- In a small bowl, mix the cumin, coriander, smoked paprika, and cayenne, then pour half over the vegetables and toss.
- Roast the vegetables for about 30 minutes, tossing once after 20 minutes.
- In a bowl, season the chicken thighs with salt, remaining spice mix, remaining olive oil, and minced garlic, then let sit.
- After 30 minutes, toss the vegetables and nestle the chicken thighs around them on the sheet pan.
- Return the pan to the oven and cook for another 10 to 15 minutes until the chicken is cooked through.
- Let everything rest for 10 minutes before serving.
- Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, and salt.
- Serve with naan, lemon wedges, and the yogurt sauce.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
400
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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