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Chicken Shawarma · Sheet Pan

Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce

Chicken thighs marinated in lemon, garlic and warm spices, roasted hot until crisp at the edges, then tucked into pita with a quick garlic yogurt sauce, tomatoes and cucumber.

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Prep
20 min
Cook
30 min
Total
1 hr 50 min
Serves
4
Level
Easy

Ingredients

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

Cook to 165°F inside (check with a thermometer).

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.

Tip: For crispier edges, broil the sliced chicken on the pan for 2 minutes before serving.

Tip: Skip the pita and serve it over rice with the sauce, tomatoes and cucumber for a bowl.

Storage: Refrigerate the chicken up to 4 days and the sauce up to 4 days. Freeze the cooked chicken up to 3 months. Reheat until 165°F.

Make ahead: Marinate the chicken in the fridge up to 24 hours ahead.

Estimated nutrition per serving: 670 calories · protein 58 g · carbohydrates 48 g · fiber 4 g · sugars 8 g · fat 27 g (saturated 6 g) · sodium 1,330 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 20 of 20 ingredients.