Chicken Shawarma with Lemon Tahini Drizzle

Ingredients

Chicken:

• 4 boneless, skinless chicken thighs

• 1 tbsp extra-virgin olive oil

• 2 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• 1 tsp paprika

• 1 tsp ground cumin

• ¼ tsp ground cinnamon

• 1 tsp lemon zest

• 1 tbsp fresh lemon juice

Veggies:

• 1 small red onion, thinly sliced

• 2 medium red bell peppers, sliced

• 1 small head cauliflower, cut into florets

• 1 tbsp extra-virgin olive oil

• ¼ tsp kosher salt

• ¼ tsp black pepper

• ½ tsp dried oregano

Lemon Tahini Drizzle

• 2 tbsp tahini

• 2 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• ½ tsp honey

• Water to thin, if needed

• Chopped fresh parsley, for serving

Instructions

1. Preheat your oven to 425°F and line a sheet pan with parchment paper.

2. In a bowl, combine the chicken thighs with olive oil, garlic, salt, pepper, cayenne, paprika, cumin, cinnamon, lemon zest, and lemon juice. Toss until well coated and set aside to marinate.

3. In a separate large bowl, toss the onion, bell peppers, and cauliflower with olive oil, salt, pepper, and oregano.

4. Spread the veggies evenly on the sheet pan and place the marinated chicken thighs on top.

5. Roast for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender and golden around the edges.

6. While the chicken roasts, whisk together the tahini, olive oil, lemon juice, garlic, and honey in a small bowl. Add water 1 tsp at a time if needed to thin the sauce to your liking.

7. Drizzle the tahini sauce over the cooked chicken and veggies and top with chopped parsley. Serve immediately or store in containers for meal prep.

Serves: 4 Time: 35 minutes Calories: 427 Protein: 33g Carbs: 12g Fat: 28g