SHEET PAN CHICKEN SHAWARMA

Chicken Shawarma is one of the most flavorful meals you'll ever have. It's a flavor explosion in your mouth, and lucky for you, it's mega easy to re-create at home!

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I know, I know, it's a lot of spices. But if you're a person committed to flavor, like me, you probably already have most of these.

I am lucky to live in an area that has a lot of middle eastern options. My favorite for Shawarma is Mamouns, in New Haven, CT. It's a little whole in the wall place that cranks out cheap and delicious pita sandwiches. Their lamb is out of this world! I would eat there every day if I could, but until then, this recipe will hold me over!

I have become a big fan of sheet pan meals. I love using salmon, sausage, and shrimp. Chicken breast can be tricky though. I really don't like dry chicken. In the summer, I figured out that the secret to good grilled chicken breast is to cut it thin, use olive oil, and then a dry rub. Cook it hot and fast. So, why not use this for oven cooking too?

I marinated this with olive oil and spices, then cooked at 450° for 20 minutes and it was perfect.

My favorite way to have this at home is with some rice and a chopped salad. It's PERFECTTTTT for lunch prep and keeps great for days in the refrigerator. And lets not forget the garlicy white sauce. More traditionally made with mayo and garlic, I'm really into this sour cream version that you can drizzle on. You can also get some pitas and make yourself a sandwich. I would use lettuce, chopped cucumber, onion, and tomato. Top it with white sauce, hummus, or some tahini.

Yield: 4

Sheet Pan Chicken Shawarma

Quick and easy week night dinner. This Chicken Shawarma is packed full of flavor and moist.

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

Chicken Shawarma

1 lb chicken breast, cut into 1" cubes
2 red or yellow pepper, chopped in 1" pieces (or veggies of choice)
2-3 TB olive oil
2 tsp cumin
2 tsp paprika ( I used one regular and one smoked)
1 tsp coriander
1 tsp kosher salt (not the same as regular salt, for table salt use 3/4 tsp)
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp all spice
1/2 tsp fresh cracked black pepper
1 dash of cinnamon

Garlicy White Sauce

1/2 C sour cream
1 TB fresh dill
3 cloves fresh garlic, minced or very finely crated. (like a paste)
2 TB lemon juice
1 TB tahini
salt and pepper to taste
water to reach desired thickness. add 1 TB at a time

instructions:

How to cook Sheet Pan Chicken Shawarma

Chicken Shawarma

In a large bowl, mix everything but the first two ingredients together
Once incorporated, add the chicken and peppers. Marinade for at least one hour
Pre-heat oven to 450°
Spread out on a sheet pan and bake for 20 minutes

Garlicy White Sauce

Mix all together. Let sit while the shawarma is marinating or cooking. This will help the garlic infuse into the sauce
Thin with water to reach desired consistency. I like to be able to drizzle it from a spoon

Calories
226

Fat (grams)
11

Protein (grams)
14

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.