Sheet-pan Chicken Shawarma With Lemon-tahini Drizzle

Step 2

Preheat the oven to 400°F and line two large rimmed baking sheets with parchment paper.

Step 3

Make the Chicken: Place the sliced chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, cumin, cinnamon, lemon zest and lemon juice. Toss to coat evenly and set aside.

Step 4

Make the Veggies: On one of the prepared baking sheets, place the red onion, red bell pepper and cauliflower florets. Add the olive oil, salt, pepper and oregano. Toss to coat evenly.

Step 5

On the other prepared baking sheet, spread the chicken mixture into a single even layer.

Step 6

Transfer both sheets to the oven and bake until the chicken is cooked through and the veggies are just tender, 20 to 25 minutes.

Step 7

Make the Drizzle: Meanwhile, in a small jar or container, combine the tahini with 2 tablespoons warm water, the olive oil, lemon juice, garlic and honey. Shake until well combined and set aside until ready to serve.

Step 8

When the chicken is done, remove the chicken and veggies from the oven. Distribute the veggies and chicken among six plates, garnish with chopped parsley and drizzle with the lemon-tahini mixture. Serve with a wedge of lemon.Note: If you have leftover lemon-tahini drizzle, it will likely harden when you store it in the fridge. To thin it for serving, add about 1 tablespoon warm water and shake it.