Sheet Pan Chicken Shawarma Lettuce Bundles - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 2 garlic cloves, peeled and grated or finely minced
• 2 tsp (10 mL) lemon zest
• 2 tsp (10 mL) ras el hanout seasoning
• 1/2 tsp (2 mL) salt
• 1 1/2 lbs (680 g) boneless chicken thighs
• 1 medium yellow onion, halved and sliced into 1 inch (2.5 cm)-thick half-moons
• 3/4 cup (180 mL) plain Greek yogurt
• 2 Tbsp (30 mL) runny tahini
• 2 tsp (10 mL) za’atar seasoning
• 1 Tbsp (15 mL) lemon juice
• 8 large lettuce leaves
• 1 medium cucumber, chopped
• 2 Roma (plum) tomatoes, seeded and chopped
• 1/3 cup (80 mL) sliced mint
• 1 tsp (5 mL) ground sumac, for garnish (optional)