Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Chicken
- 2 lb boneless skinless chicken thighs
- ¼ cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, grated
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 medium red onion, cut into thin wedges
- Garlic yogurt sauce
- 1 cup plain Greek yogurt
- 1 clove garlic, grated
- 1 tbsp lemon juice
- ¼ tsp kosher salt
Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- To serve
- 4 pita breads, warmed
- 2 medium tomatoes, sliced
- 1 medium cucumber, sliced
Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Whisk the oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper in a large bowl.
- Add the chicken and turn to coat it all over. Cover and refrigerate at least 1 hour or up to 24 hours.
- Heat the oven to 425°F with a rack in the upper third. Line a sheet pan with foil or parchment.
- Spread the chicken on the pan in one layer, scatter the onion wedges around it and throw away any leftover marinade.
- Roast until the chicken is browned at the edges and reaches 165°F (74°C) in the thickest piece.
- Stir together the yogurt, garlic, lemon juice and salt for the sauce while the chicken roasts.
Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Rest the chicken on a board, then slice it thinly across the grain.
- Fill the warm pitas with chicken, onion, tomato and cucumber and spoon on the yogurt sauce.
- Cook to 165°F inside (check with a thermometer).