Sheet-pan chicken "shawarma" with garlicky tahini from Did You Eat Yet?: Craveable Recipes from an All-American Asian Chef (page 191) by Ronnie Woo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • april_44nqme on March 19, 2026

    This recipe is a fail unless you really know how to cook. Must marinate the chicken and not just slap them with sauce before putting them in the oven over peppers and oven. Also putting them in the oven over peps and onions will bleed off tons of moisture so ideally set them on a rack or occasionally drain the pan off and reserve the liquid (use later if wanted). Also made homemade tzatziki sauce and chopped cukes, shredded carrots, pickled carrots to top. Made twice and improving each time. Made shawarma bowls over rice.

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