Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle

Name: Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs, trimmed and sliced ½ inch thick; 1 tablespoon extra-virgin olive oil; 2 garlic cloves, minced; 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; Grated zest of ½ lemon (1 teaspoon); 1 tablespoon fresh lemon juice (from ½ lemon); 1 medium red onion, sliced (about 1½ cups); 2 medium red bell peppers, cut into ¼-inch slices (about 3 cups); 1 small head cauliflower, cut into florets (4 cups); 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 2 tablespoons tahini; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice (from 1 lemon); 1 garlic clove, minced; ½ teaspoon honey (optional; omit for Whole30); Chopped fresh flat-leaf parsley, for serving; 1 lemon, cut into wedges, for serving

Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle

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