If you’re looking for a dish that is packed with meaty protein yet still offers vegetables for a balanced meal, then this sheet pan chicken shawarma may be for you. While it may sound complicated, this recipe is actually very straightforward as long as you have an oven and baking sheet. Here is your guide to cooking up a delicious chicken shawarma for a balanced yet satisfactory meal.
Ingredients
- 1 lb boneless chicken thighs
- 4 pieces of pita bread
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each of allspice, cardamom, and turmeric
- lemon juice
- 1/2 cup Greek yogurt
- 2 garlic cloves
- 3 dill pickles
- 1 chopped tomato
- 1 cup shredded lettuce
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- In a large bowl, place the allspice, cardamom, garlic, cinnamon, cumin, olive oil, salt, and pepper. Then dip the chicken and onions inside and coat thoroughly.
- Place the chicken and onions on a baking sheet, ensuring that pieces don’t overlap. Bake until chicken is cooked through, which could take around 15 minutes.
- As the chicken is cooking, mix the Greek yogurt, lemon juice, and pepper in a medium bowl until smooth.
- Place the pitas into the microwave and warm for around 30 seconds to 1 minute, until ready.
- Spread the yogurt mixture on top of the pitas and add the chicken mix. Fold the pita so that everything remains inside and top it all off with lettuce, pickles, and tomatoes.
