Sheet Pan Chicken Shawarma
This shortcut version of chicken shawarma skips the long marinating and roasting time and relies instead on quick cooking sliced thighs and a shower of the spices that go into the classic version--think cumin, cardamom and turmeric. Served with a warm pita, greens, tomato and a tangy yogurt sauce, it makes a substantial meal. We left out fries to keep the recipe on one sheet pan, but they are always a welcome addition!
Ingredients
- 2 tablespoonsolive oil
- 1 teaspoonground cumin
- ½ teaspoonground cinnamon
- ¼ teaspoonground allspice
- ¼ teaspoonground cardamom
- ¼ teaspoonground turmeric
- 2 clovesgarlic, grated
- kosher salt and freshly ground black pepper
- 1 poundboneless, skinless chicken thighs, sliced into 1-inch-thick pieces
- 1 mediumonion (about 6 ounces), halved and sliced into 1-inch-thick half-moons
- ½ cupfull-fat greek yogurt
- ½juice of
- 4 piecespita bread
- 3dill pickle spears, chopped
- 1roma tomato (about 6 ounces), chopped
- 1 cupshredded lettuce
Directions
- 1
Preheat the oven to 450 degrees F.
- 2
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.
- 3
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.
- 4
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.