Sheet-Pan Chicken Shawarma
Warmly spiced chicken thighs and red onion roasted hot on one pan, stuffed into pitas with a garlicky yogurt sauce and salad.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Oven
- 450°F230°C
Ingredients
For the chicken
To serve
Equipment
- Rimmed baking sheet
Instructions
Mix the oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon and salt in a large bowl. Add the chicken and toss to coat. Marinate for at least 30 minutes or up to a day in the fridge.
Heat the oven to 450°F. Spread the chicken and onion wedges on the baking sheet in one layer.Heat the oven to 230°C. Spread the chicken and onion wedges on the baking sheet in one layer.
Roast until the chicken is charred at the edges and reads 175°F, 22–25 minutes. For extra char, broil for the last 2 minutes.Roast until the chicken is charred at the edges and reads 79°C, 22–25 minutes. For extra char, broil for the last 2 minutes.
Stir the yogurt with the grated garlic and a pinch of salt.
Rest the chicken for 5 minutes, then slice it thinly. Stuff into warm pitas with the onions, tomatoes, cucumber, parsley and a spoonful of garlic yogurt.
Notes
- Also good over rice or a big salad instead of pita.
- Leftover chicken keeps for 4 days and is good cold.
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Nutrition estimate
- Calories
- 620
- Protein
- 56 g
- Carbs
- 46 g
- Fat
- 23 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
