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!
The chicken is from our delivery of Farm to Table.
If you’re interested in getting Farm to Table meats & vegetables delivered to your home too, contact Criston for details, use my referral code & get a discount:
Criston Dailey
803-291-9686
Referral Code:EF100HARDY
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 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp cardamon
- ¼ tsp ground turmeric
- 2 cloves grated garlic
- salt & pepper to taste
- 1 lb boneless, skinless chicken thighs, sliced into 1" strips
- 1 medium onion sliced into strips
- ½ cup full-fat Greek yogurt
- ½ juice of a lemon
- 4 pita bread
- 3 chopped dill pickle spears
- 1 Roma tomato chopped
- 1 cup shredded lettuce
Instructions
- 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.
