Ingredients

• 1 large shallot, peeled and thinly sliced crosswise
• 3 tablespoons sherry vinegar or balsamic vinegar
• 3 tablespoons extra virgin olive oil, plus extra for the sheet pan
• 1 tablespoon coconut aminos or soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon coarse salt (kosher or sea)
• 1 1/2 pounds boneless skinless chicken thighs
• 1 pound assorted mushrooms, washed, trimmed, and cut into uniform pieces
• 1/4 cup minced fresh flat-leaf parsley and/or chives

Directions

Step 1

Heat the oven to 450°F (or 425°F if you have a convection oven) with the rack in the upper middle.

Step 2

Combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and salt in a large bowl. Stir well, then add the chicken to the marinade. Lift the chicken from the marinade and shake any excess back into the bowl. Transfer the chicken and shallots to a rimmed baking sheet that’s been drizzled with olive oil. (Leave the marinade in the bowl.)

Step 3

Add the mushrooms to the marinade. Toss gently to coat, then transfer them to the rimmed sheet pan, dispersing them in a single layer among the chicken thighs and shallots. Discard the marinade.

Step 4

Place the sheet pan dinner in the oven and roast for 30 to 35 minutes, rotating the tray 180° at the halfway point. Continue to roast until the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh) and the liquid from the mushrooms has mostly cooked off.

Step 5

Transfer to a platter, if desired, and sprinkle with fresh herbs. Serve immediately.

Ingredients

• 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
• 4 tablespoons extra virgin olive oil, divided use
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon finely chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon onion powder, preferably toasted
• 2 cloves fresh garlic, peeled and finely grated or minced
• 1 1/2 teaspoon coarse salt (kosher or sea)
• Freshly ground black pepper to taste
• Pita bread or hamburger buns, for serving
• Crumbled feta cheese, for serving
• Tzatziki, for serving (optional; see below)

Directions

Step 1

Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.

Step 2

Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.

Step 3

In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.

Step 4

Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.

Step 5

Serve in pita bread or on a bun with feta and tztaziki (see below), if using.

Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.