Sheet-Pan Chicken Thighs Shawarma

Ingredients

• 1½ lb Chicken Thighs
• 1 onion, sliced
• 2 tbsp shawarma spice (cumin, coriander, paprika, turmeric, cinnamon)
• 3 cloves garlic + 1 lemon + 3 tbsp olive oil
• ½ cup tahini + 1 lemon + garlic + water (sauce)
• Flatbread, pickles, tomato, parsley

Method

1. Toss the Chicken Thighs with the spices, garlic, lemon, oil, and onion; marinate 20 minutes (or overnight).
2. Spread on a sheet pan and roast at 425°F for 25–30 minutes, then broil 2 minutes to char the edges like a shawarma spit.
3. Whisk the tahini with lemon, garlic, and water into a pourable sauce.
4. Slice the Chicken Thighs thin and pile into flatbread with tahini sauce, pickles, tomato, and parsley.