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–+ servings

Recipe

Sheet pan chicken shawarma in a pita loaded with lettuce, tomato and yogurt sauce.

Sheet Pan Chicken Shawarma

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 People
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Ingredients:  

  • 5 chicken breasts, sliced into large chunks
  • 1 large sweet potato, cut into disks and then cubed
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup yogurt
  • 1 lemon, juiced
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1 1/2 tsp salt

Cucumber Yogurt Sauce

  • 1 cup Greek yogurt
  • 2/3 cup shredded cucumber
  • 1 tsp salt
ECK

Instructions: 

  • Preheat oven to 450F
  • Marinate the chicken in greek yogurt, garlic, 1/2 the spice mix and lemon juice. Set aside.
  • Line a sheet pan with parchment paper and scatter red onion slices on top.
  • In a large bowl toss together chicken breasts, the rest of the spices, sweet potatoes, and olive oil.
  • Spread the seasoned chicken and sweet potatoes evenly over the onions. Try to keep everything in a single layer for even roasting. Transfer the sheet pan to the oven and bake for 25–30 minutes. For extra color and crispness, switch to the broiler for the final 5 minutes.
  • For the yogurt sauce: Drain your cucumber. After shredding, squeeze it out with a paper towel or cheesecloth to avoid a watery sauce. In a bowl, mix together the yogurt, cucumber, garlic, salt, olive oil, and lemon juice. Let chill in the fridge for about 10 minutes before serving.
  • Place the sheet pan on the table and let everyone dig in. Serve with warm pita, yogurt sauce, shredded lettuce, sliced tomatoes, pickled turnips, and red onions. If you prefer a rice bowl, just swap the pita for a scoop of rice and build your bowl your way.