Shawarma-Spiced Roasted Vegetable Sheet Pan Dinner | Combi Steam Oven Recipes

Ingredients

• 0 of **For the Shawarma Spice Blend**
• 1 Tbsp of ground coriander
• 2 tsp of ground cumin
• 1 tsp of granulated garlic
• 1 tsp of onion powder
• 3/4 tsp of ground cinnamon
• 1/2 tsp of ground allspice
• 1/2 tsp of ground ginger
• 1/2 tsp of ground turmeric
• 1/2 tsp of ground black pepper
• 0 of **For the Roasted Vegetables and Chickpeas**
• 1 medium (1-lb) of eggplant, cut into 1-inch chunks (about 6 cups)
• 1 medium (7-oz) of red onion, cut into ¾-inch-thick wedges
• 1 (15.5-oz) can of chickpeas, drained and thoroughly rinsed
• 5 Tbsp of extra-virgin olive oil, divided
• 0 of Kosher salt
• 1 1/2 Tbsp (8g) of Shawarma Spice Blend (above)
• 0 of Zest and juice of 1 small (4-oz) lemon (2 tsp zest and 3 Tbsp juice)
• 1 tsp of honey
• 1/2 tsp of dried oregano
• 1/4 tsp of crushed red chile flakes
• 1/2 cup (2 ½ oz) of drained Kalamata olives, halved, plus 1 tablespoon brine
• 1/2 cup (2 oz) of crumbled feta cheese
• 1/4 cup of loosely packed fresh basil leaves
• 0 of **For the Herby Yogurt Sauce with Cucumbers**
• 8 oz of Persian cucumbers (about 3 total), halved lengthwise and cut diagonally into ½-inch pieces (about 2 cups)
• 3 Tbsp of extra-virgin olive oil, divided
• 0 of Kosher salt and freshly ground black pepper
• 1 1/2 cups (12 oz) of full-fat plain Greek yogurt
• 2 cloves of garlic (6g), finely grated
• 3 Tbsp (7g) of coarsely chopped fresh dill, plus hand-torn dill for garnish
• 0 of **For Serving**
• 4 to 8 of warm pita breads or flatbreads (depending on size)