Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma

from foodnetwork.com

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 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

  1. 1

    Preheat the oven to 450 degrees F.

  2. 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. 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. 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.