Sheet-Pan Shawarma-Spiced Chicken

Method

1. 1

   Place a rack in upper third of oven; heat broiler. Mix together ¼ cup extra-virgin olive oil, 1 Tbsp. garlic powder, 1 Tbsp. ground cumin, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. ground coriander, 2 tsp. paprika, 2 tsp. sugar, 1 tsp. ground turmeric, and ¼ tsp. ground cinnamon in a large bowl. Add 2 red or yellow onions, cut into 2" pieces, and 2 lb. skinless, boneless chicken thighs and toss until onions and chicken are evenly coated in spices. (It’s okay if onions fall apart.) Scatter over a foil-lined baking sheet.

2. 2

   Broil onions and chicken, rotating baking sheet as needed for even browning and turning over halfway through, until chicken is browned all over and charred in spots, 18–24 minutes. (If some onions are browning too quickly, tuck them under the chicken as you turn them to protect from broiler.)

3. 3

   Meanwhile, whisk together 2 garlic cloves, finely grated, 1½ cups plain whole-milk Greek yogurt, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 2 Tbsp. extra-virgin olive oil,and 3 Tbsp. water in a small bowl. Taste garlic yogurt and season with more salt if needed.

4. 4

   Cut chicken into strips; season with more salt if needed. Serve chicken and onions with garlic yogurt, warm pita, sliced tomatoes, and cucumber spears, if desired.

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