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Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce

Ingredients · Serves 4 · Prep 20 min · Total 1 hr 50 min

  • 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
  • To serve
  • 4 pita breads, warmed
  • 2 medium tomatoes, sliced
  • 1 medium cucumber, sliced
simmerbee.com/r/chicken-shawarma-sheet-panSimmerbeeCard 1 · front

Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce

Steps

  1. Whisk the oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper in a large bowl.
  2. Add the chicken and turn to coat it all over. Cover and refrigerate at least 1 hour or up to 24 hours.
  3. Heat the oven to 425°F with a rack in the upper third. Line a sheet pan with foil or parchment.
  4. Spread the chicken on the pan in one layer, scatter the onion wedges around it and throw away any leftover marinade.
  5. Roast until the chicken is browned at the edges and reaches 165°F (74°C) in the thickest piece.
  6. Stir together the yogurt, garlic, lemon juice and salt for the sauce while the chicken roasts.
  7. Rest the chicken on a board, then slice it thinly across the grain.
  8. Fill the warm pitas with chicken, onion, tomato and cucumber and spoon on the yogurt sauce.
  9. Cook to 165°F inside (check with a thermometer).