Sheet Pan Chicken Thigh and Cauliflower Shawarma
Spiced chicken thighs and roasted cauliflower cooked together on one pan, finished with a creamy tahini sauce brightened by lemon and garlic. The shawarma spice blend brings warm, complex flavors while the tahini sauce adds richness and tang. Perfect for weeknight dinners when you want restaurant-quality Middle Eastern flavors without the fuss. This version uses sheet pan cooking to minimize cleanup and ensure the chicken stays juicy while the cauliflower develops caramelized edges.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoon shawarma spice blend
- 1 tablespoon tomato paste
- 1 head cauliflower, floretsbroccoli or Brussels sprouts1:1vegetable swapFull guide →
- 2 pound boneless, skinless chicken thighchicken breast1:1lean
note: reduce bake time to 15-18 min, check temp carefully
- 1 lemon
- pita bread, to taste(optional)flatbread, naan, or lettuce wraps1:1dietary
- ¾ cup tahini
- 2 clove garlic
- ½ teaspoon kosher salt
Instructions
- 1
Preheat oven to 425F (425°F).
- 2
Whisk olive oil, shawarma spice blend, and tomato paste in a small bowl to create marinade.
- 3
Toss cauliflower florets with one-third of marinade in a large bowl.
- 4
Coat chicken thighs with remaining marinade on both sides in a baking dish.
- 5
Arrange cauliflower and chicken on one or two sheet pans in a single layer.
- 6
Bake until chicken reaches internal temperature of 160F (160°F), about 20 minutes.
- 7
While chicken cooks, combine tahini, lemon juice, garlic, and salt in a blender or food processor.
- 8
Pulse until mixture forms a paste.
- 9
With motor running, slowly add cold water and blend until sauce is light, fluffy, and pourable, 1-2 minutes.
- 10
Add up to 1/4 cup more water if needed until sauce is smooth and drizzleable.
- 11
Remove chicken from oven and rest.
- 12
Return cauliflower to oven for 10 minutes.
- 13
Slice chicken against the grain.
- 14
Spritz lemon juice over chicken.
- 15
Drizzle tahini sauce over chicken and cauliflower.
- 16
Serve immediately with pita bread.
Tips
Slice the chicken against the grain for maximum tenderness and to help the tahini sauce cling to each bite.
Make the tahini sauce while the chicken cooks so everything comes together hot. If sauce thickens as it sits, whisk in a splash of warm water to restore creaminess.
Don't crowd the sheet pan. Use two pans if needed so chicken and cauliflower roast instead of steam, creating better browning.
Good to Know
Refrigerate cooked chicken and cauliflower in an airtight container for up to 3 days. Store tahini sauce separately for up to 4 days. Reheat gently in a 325F oven or on stovetop with a splash of water.
Prepare the marinade and tahini sauce (without water) up to 1 day ahead. Marinate chicken and cauliflower up to 8 hours. Finish tahini sauce with water just before serving.
Serve immediately while chicken is warm and tahini sauce is creamy. Warm pita bread in a dry skillet just before serving.
Common Mistakes
Do not skip resting the chicken to avoid it drying out and losing juices.
Do not overcrowd the sheet pan to avoid steaming instead of roasting.
Do not skip the slow water addition to tahini sauce to avoid breaking or becoming grainy.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use chicken breast instead of thighs?
Yes, but reduce bake time to 15-18 minutes and check internal temp at 160F carefully since breasts dry out faster. Thighs stay juicier and more forgiving.
What if my tahini sauce is too thick?
Add water one tablespoon at a time with the blender running until you reach the desired pourable consistency. The sauce will thicken slightly as it cools, so aim for slightly looser than your target.
How long can I keep leftovers and can I freeze them?
Refrigerate cooked chicken and cauliflower for up to 3 days. Freeze up to 2 months, though tahini sauce may separate when thawed. Thaw overnight in the refrigerator and whisk sauce with a splash of warm water.