Sheet Pan Chicken Shawarma with Pita Pockets
This easy family-style sheet pan chicken shawarma is a flavorful weeknight dinner made with a tangy yogurt marinade and loaded into warm pita pockets with tzatziki, fresh veggies, and bold Mediterranean flavor.
Ingredients
For the Chicken Marinade:
- 1/2 cup plain Greek yogurt
- 1/2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp ground ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp pepper
- 1 tsp salt
- 2 lbs chicken breasts or thighs sliced down the middle to make 4 thinner pieces
Veggies:
- 3 multicolor bell peppers sliced
- 1/2 white onion sliced
To Serve:
- Pita pockets
- Optional: cucumbers tomato slices, tzatziki (see recipe on pg. 27)
Let's Make It
- In a large bowl, stir together all marinade ingredients. Add chicken and let sit for 20 minutes.
- Preheat oven to 425°F.
- Spread sliced peppers, onions, and chicken on a large baking sheet. Lightly spray veggies with olive oil.
- Roast for 20 minutes or until the chicken reaches 165°F.
- Let chicken rest before slicing.
- Serve family-style with warm pita, tzatziki, and fresh toppings.
- Store leftovers in the fridge for up to 4 days.
Notes
Nutrition (approx per serving without pita or tzatziki):
- Calories: 421
- Fat: 10g
- Carbs: 40g
- Protein: 43g