A simplified, home-friendly version of the classic Middle Eastern shawarma, featuring marinated chicken and vegetables roasted on a single sheet pan, served with a refreshing, creamy garlic-yogurt sauce.
Sheet-Pan Chicken Shawarma Delight
A simplified, home-friendly version of the classic Middle Eastern shawarma, featuring marinated chicken and vegetables roasted on a single sheet pan, served with a refreshing, creamy garlic-yogurt sauce.
Ingredients
- 2 medium chicken breasts cut into 1-inch strips
- 2 tbsp olive oil divided
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper optional
- 0.25 tsp ground cinnamon optional
- 2 cloves garlic minced
- 1 medium red onion sliced thinly
- 1 medium bell pepper any color
- 1 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill chopped
- 0.25 cup cucumber grated
- Pita bread
- Fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken strips with 1 tbsp olive oil, salt, black pepper, cumin, paprika, turmeric, coriander, cayenne pepper (if using), cinnamon (if using), and 1 clove of minced garlic. Toss until the chicken is well coated.
- Add the sliced red onion and bell pepper to the bowl with the chicken. Drizzle with the remaining 1 tbsp olive oil and toss to combine with the chicken and spices.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan for even cooking.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking.
- While the chicken is roasting, prepare the creamy yogurt sauce. In a small bowl, combine the Greek yogurt, the remaining 1 clove of minced garlic, fresh lemon juice, chopped dill (or mint), and grated cucumber (if using). Season with salt and pepper to taste.
- Once the chicken and vegetables are done, remove from the oven. Serve immediately with warm pita bread, a generous dollop of the creamy yogurt sauce, and a sprinkle of fresh parsley.
Notes
For extra crispiness, broil the chicken and vegetables for the last 2-3 minutes. Serve with warm pita bread, fresh parsley, and a side of hummus or pickled turnips for an authentic experience. Leftovers are great for salads or wraps the next day.
