Sheet Pan Chicken Shawarma
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 503
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1363 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 27 grams
- Total: 25 min
- Active: 20 min
Ingredients
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces
1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons
1/2 cup full-fat Greek yogurt
Juice of 1/2 lemon
4 pieces pita bread
3 dill pickle spears, chopped
1 Roma tomato (about 6 ounces), chopped
1 cup shredded lettuce
Directions
- Preheat the oven to 450 degrees F.
- Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
- Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
- Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.