Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Chicken Shawarma
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 31 g
- Cholesterol
- 111 mg
- Sodium
- 794 mg
This shortcut version of chicken shawarma skips the long marinating and roasting time and relies instead on quick cooking sliced thighs and a shower of the spices that go into the classic version--think cumin, cardamom and turmeric. Served with a warm pita, greens, tomato and a tangy yogurt sauce, it makes a substantial meal. We left out fries to keep the recipe on one sheet pan, but they are always a welcome addition!
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 31 g
- Cholesterol
- 111 mg
- Sodium
- 794 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
- Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
- Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.
