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Chicken Shawarma Sheet Pan Dinner

sheet pan chicken shawarma dinner with red onions and red bell peppers next to pita and parsley
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

Chicken Shawarma

  • 1 cup plain Greek yogurt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, cut into ½-inch thick slices
  • 2 large red bell peppers, cut into ½-inch thin strips
  • ½ cup peppadew peppers, drained

Tahini Sauce

  • 1 cup tahini
  • 4 garlic cloves, minced
  • ⅓ cup extra-virgin olive oil
  • ½ cup fresh lemon juice, (from 3 lemons)
  • ½ teaspoon kosher salt

For serving (optional)

  • 4 to 8 pita breads, warmed
  • ½ English cucumber, diced
  • 1 Roma tomato, sliced
  • Minced fresh flat leaf parsley

Method

  1. Preheat the oven to 350°F with a rack in the center position. 
  2. Make the shawarma. In a large bowl, combine the yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Add the chicken to the marinade and toss until fully coated.
  3. Spread 1 tablespoon of olive oil onto a large rimmed sheet pan. Arrange the coated chicken, onion, bell peppers, and peppadews on the baking sheet and drizzle with the remaining 1 tablespoon olive oil. Bake for about 20 minutes, or until the chicken is cooked through and the veggies are tender.
  4. Meanwhile, make the tahini sauce. In a medium bowl, whisk together the tahini, garlic, olive oil, lemon juice, salt, and ⅔ cup water until smooth and combined. It will look like it’s separating a bit before it all comes together–just keep whisking.
  5. Top the pitas with the chicken and veggie mixture. Serve topped with cucumbers, tomatoes, tahini sauce and parsley.