Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 1 large red onion, sliced into wedges
  • 2 medium red bell peppers, sliced into strips
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large bowl, toss the chicken strips, red onion, bell peppers, and dried chickpeas with olive oil, salt, and pepper.
  3. Add the cumin, smoked paprika, coriander, turmeric, cayenne, and cinnamon to the bowl. Toss everything until the chicken is coated in a thick, red paste.
  4. Spread the mixture in a single layer across a parchment lined rimmed baking sheet. Note: Leave a little space between pieces to let steam escape.
  5. Roast for 15 minutes without stirring. This is where the deep sear happens.
  6. Use tongs to flip the chicken and toss the vegetables.
  7. Roast for another 10–15 minutes until the chicken edges are charred and the internal temperature hits 165°F (74°C).
  8. While the pan is in the oven, whisk the Greek yogurt, lemon juice, minced garlic, and parsley in a small bowl.
  9. Stir until the sauce is velvety and smooth.
  10. Chill the sauce in the fridge until you're ready to serve the Chicken Shawarma.