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Simple Recipes for Every Day

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

  • 1 cup plain Greek yogurt
  • 2 teaspoons cumin
  • 2 teaspoons cardamom
  • 2 teaspoons tumeric
  • 2 teaspoons cinnamon
  • 2 teaspoons salt
  • 3 large boneless, skinless chicken breast, sliced into 1inch strips
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 large red bell peppers, cut into 1/2-inch thin strips
  • 1 purple onion, cut into 1/2-inch thin slices
  • ½ cup peppadew peppers

Tahini Sauce

  • 1 cup tahini
  • 4 garlic cloves, minced
  • ⅓ cup Extra Virgin Olive Oil
  • ½ cup lemon juice
  • ⅔ cup water
  • ½ teaspoon salt

For Serving

  • 4-8 pita bread
  • 1/2 english cucumber diced
  • 1 Roma tomato, sliced

Method

  1. Preheat the oven to 350°F.
  2. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt.
  3. Add the chicken to the marinade and toss until fully coated. Set aside.
  4. Spread 1 tablespoons of olive oil onto a large rimmed baking sheet. Arrange chicken, onions, bell peppers and peppadews on the baking sheet and drizzle with remaining olive oil.
  5. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender. If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.
  6. Prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisking with a fork until smooth. **It will look like it is seperating for a few minutes before it all comes together, this is normal!
  7. Serve chicken and roasted veggies in pita bread topped with a generous amount of tahini sauce, cucumber and tomatoes. Enjoy!