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Sheet Pan Chicken and Cauliflower Shawarma
Recipe

11 INGREDIENTS • 7 STEPS • 45MINS

Sheet Pan Chicken and Cauliflower Shawarma

Bring the flavors of the Middle East to your kitchen with this quick and easy sheet pan version of chicken and cauliflower shawarma. While the chicken is cooking, whip up an authentic tahini sauce to tie the whole dish together. Pita bread makes a nice accompaniment.
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Sheet Pan Chicken and Cauliflower Shawarma
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West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
Bring the flavors of the Middle East to your kitchen with this quick and easy sheet pan version of chicken and cauliflower shawarma. While the chicken is cooking, whip up an authentic tahini sauce to tie the whole dish together. Pita bread makes a nice accompaniment.
45MINS
Total Time
$2.77
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Shawarma Spice Blend
3 Tbsp
Shawarma Spice Blend
Tomato Paste
1 Tbsp
Tomato Paste
Cauliflower
1 head
Cauliflower
cut into florets
Pita Bread
to taste
Pita Bread
for serving
optional
Tahini Sauce
Tahini
3/4 cup
Lemon
1
Lemon, freshly squeezed
1/3 cup juice per 4 servings
Garlic
2 cloves
Garlic, roughly chopped
up to 3 cloves
Kosher Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
557
Fat
32.3 g
Protein
50.9 g
Carbs
15.9 g
Add to plan
logo
Sheet Pan Chicken and Cauliflower Shawarma
Save
author_avatar
West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/

Author's Notes

Add 1 cup packed cilantro or fresh flat-leaf parsley, or a combination thereof, and blend it with the rest of the ingredients in Step 4 for a green tahini sauce.

You can marinate the chicken in advance for a stronger flavor. After marinating, cover the chicken and refrigerate for up to 1 day.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Whisk together the Extra-Virgin Olive Oil (1/4 cup), Shawarma Spice Blend (3 Tbsp), and Tomato Paste (1 Tbsp) in a small bowl to create the marinade for the chicken and cauliflower.
step 2 Whisk together the Extra-Virgin Olive Oil (1/4 cup), Shawarma Spice Blend (3 Tbsp), and Tomato Paste (1 Tbsp) in a small bowl to create the marinade for the chicken and cauliflower.
step 3
Place the Cauliflower (1 head) florets into a large bowl and toss with approximately 1/3 of the shawarma marinade. Place the Boneless, Skinless Chicken Thighs (2 lb) in a baking dish and spread with the remaining marinade, making sure to coat the chicken on both sides.
step 4
Arrange the cauliflower and chicken on a sheet pan (or two sheet pans if necessary to avoid crowding) and place in the preheated oven. Bake until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), about 20 minutes.
step 4 Arrange the cauliflower and chicken on a sheet pan (or two sheet pans if necessary to avoid crowding) and place in the preheated oven. Bake until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), about 20 minutes.
step 5
While the chicken is cooking, make the tahini sauce: Place the Tahini (3/4 cup), juice from Lemon (1), Garlic (2 cloves), and Kosher Salt (1/2 tsp) in a blender or food processor and pulse a few times until the mixture forms a paste. With the motor running, slowly pour in 1/2 cup cold water and blend until the sauce is light in color and fluffy, 1 to 2 minutes. If the mixture is still too thick to pour, add up to an additional 1/4 cup of water in the same manner and process until the mixture is completely smooth and thin enough to drizzle.
step 5 While the chicken is cooking, make the tahini sauce: Place the Tahini (3/4 cup), juice from Lemon (1), Garlic (2 cloves), and Kosher Salt (1/2 tsp) in a blender or food processor and pulse a few times until the mixture forms a paste. With the motor running, slowly pour in 1/2 cup cold water and blend until the sauce is light in color and fluffy, 1 to 2 minutes. If the mixture is still too thick to pour, add up to an additional 1/4 cup of water in the same manner and process until the mixture is completely smooth and thin enough to drizzle.
step 6
When the chicken is ready, remove it from the oven and allow it to rest. Return the cauliflower to the oven for an additional 10 minutes while the chicken is resting.
step 7
To serve, slice the chicken against the grain. Spritz the juice from the Lemon (1) over the chicken. Drizzle the tahini sauce over the chicken and cauliflower and serve immediately. Enjoy with Pita Bread (to taste) if preferred.
step 7 To serve, slice the chicken against the grain. Spritz the juice from the Lemon (1) over the chicken. Drizzle the tahini sauce over the chicken and cauliflower and serve immediately. Enjoy with Pita Bread (to taste) if preferred.
Tags
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Dairy-Free
Budget-Friendly
Chicken
Healthy
Shellfish-Free
Dinner
Middle Eastern
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