Sheet Pan Chicken Shawarma – Take a trip to the Middle East, without leaving home, with this delicious sheet pan chicken recipe.
My daughter-in-law was also very interested in learning this recipe. She really wants to learn how to cook, and sheet pan meals are a great place to start.
She was a little nervous about the list of ingredients. I assured her that it might look like a lot, but it really is very easy. It is just a few spices, a bit of chopping, and then you let everything get all nice and yummy while it marinates in the fridge.
Then you pop it onto a sheet pan and WALA.
My daughter also joined the gang for dinner, but she can’t have dairy.
Not since I found Good Karma Yogurt. It is soy, nut, and dairy free. Bonus – it has 6 grams of protein, 800mg of Omega-3’s, and taste great. As a Mom, with a young daughter, that would gladly live on ramen, finding something she likes that is also good for her is a total win/win.
Good Karma also has drinkable yogurt, which is next on my must try list, and flaxmilk.
I used yogurt in the marinade, and in the Yogurt Sauce (riata). Yogurt helps breaks down protein, making chicken and steaks moist and tender, but doesn’t give you that super sour taste that a lemon marinade can have.
Also, lactic acid is a much milder acid, so the chance of “over marinating” (making the meat mushy) are slim to none.
Everyone was in the kitchen while I was getting this into the oven, and comments were made about how good it looked. Then everyone wandered out on the deck to grab a beer.
When the time finally went ding, they all came rushing into the kitchen.
There were a ton of oohhhhhhs and ahhhhhhhhs, and I had to smack a few hands.
They seem to forget that Mom is a food blogger and photos must be taken before they eat.
Now, shall we discuss how delicious this is?
OhhEmmmGeeee! I was sure it would be good but had no clue that it would be this good. My daughter-in-law loves our local Indian restaurant and said this is as good as anything she has ever had there.
Gotta say that made me smile.
My son took a picture of his sandwich and sent it out as a group text to all of his friends.
Requests for delivery started coming in.
Ummm no, I don’t deliver.
But I will cook for you if you let me use your oven, and do the dishes.
Sheet Pan Chicken Shawarma
- 2 pounds boneless skinless chicken thighs (2 thighs per person)
- 1 large cucumber, seeded and chopped
- 3 Roma tomatoes, seeded and chopped
- 1 lemon, juiced
- 1/2 red onion, chopped
- 1/4 cup parsley leaves, chopped
- 1 tablespoon extra virgin olive oil
- 1 cup Good Karma Plain Yogurt
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- Kosher salt
- Fresh cracked black pepper
- 1 1/2 pounds baby Yukon gold potatoes, halved
- 1 small head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Kosher salt
- 4 fresh pita rounds
- Tomato cucumber relish
- Yogurt sauce
- 1/2 to 1 cup feta cheese crumbles
- Lemon wedges for serving (optional)
- Place the yogurt, oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, garlic, lemon zest and the juice from 2 of the lemons, and 2 teaspoons salt in a large zip-top plastic bag. Add the chicken, seal the bag and use your hands to make sure the chicken is well coated with the marinade. Refrigerated, for 12 to 24 hours.(See Cook’s Notes)
- In a medium bowl, combine the cucumber, tomato, lemon juice, red onion, parsley, and olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.
- Combine all of the sauce ingredients in a small bowl, cover and refrigerate.
- Preheat the oven to 425 degrees F.
- In a small bowl toss the vegetables with the olive oil, cumin, and salt.
- Scatter the vegetables on the baking sheet and roast for 20 minutes, then toss the potatoes and cauliflower with tongs to ensure they’re cooking evenly, nestle the chicken thighs into the vegetables, and return the pan to the oven for 20 minutes more until chicken and vegetables are cooked through (chicken should reach an internal temperature of 165 degrees). Allow the chicken to rest 5 minutes, then cut into bite-sized pieces.
- To make the wraps, warm the pita rounds in the microwave for about 30 seconds, then spread some hummus over each one, spoon about 2 or 3 tablespoons of relish, add the chicken shawarma, drizzle with yogurt sauce, top with feta cheese, and serve.
- The prep time is for the marinade. The longer it marinades, the better it will taste
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