Roasted chicken shawarma bowl

4 tablespoons lemon juice, divided

3 tablespoons olive oil, divided

2 garlic cloves, finely grated or minced

1 teaspoon salt, divided

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked or regular paprika

½ teaspoon turmeric

¼ teaspoon cinnamon

1 ½ pounds boneless, skinless chicken thighs

1 cup sliced radishes

1 ½ cups sliced red onion (about 1 large onion)

1 cup plain Greek yogurt

3 tablespoons tahini

1 tablespoon maple syrup

1 head romaine lettuce, cut in strips

2 tablespoons chopped parsley

1 sliced cucumber

1 cup halved cherry tomatoes

1. Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.

2. Combine the chicken with 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, ¾ teaspoon salt, cumin, coriander, paprika, turmeric, and cinnamon and toss well.

3. Toss the radishes and red onion with 1 tablespoon of the oil and ¼ teaspoon of the salt.

4. Place the chicken on the prepared pan and cook in the oven 10 minutes. Add the onion and radishes and roast another 15 minutes, until the chicken is cooked through and the vegetables are tender.

5. While the chicken cooks, make the sauce: combine the yogurt, tahini, maple syrup, remaining 2 tablespoons lemon juice and 2 tablespoons water. Stir until smooth, and add a pinch of salt to taste, if desired.

6. Assemble the bowls: spread the lettuce in the bottom of the bowls, and top with piles of the chicken mixture, cucumber and tomatoes. Put a dollop of the sauce in the center, and drizzle a little over the chicken (if desired). Sprinkle with parsley and serve the remaining sauce on the side.

MAKES 4 SERVINGS