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Sheet-pan chicken shawarma

Sheet-pan chicken shawarma

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A street food classic morphs into a convenient sheet-pan dinner when you replace a giant rotisserie spit with a hot oven but keep the same blend of warm spices and a tangy tahini-yogurt sauce. Serve as is, or for a handheld treat, pile all the ingredients into a toasted pita.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless boneless chicken breast

1 pound(s), cut into strips

Olive oil

1 Tbsp

Ground cumin

1 tsp, divided

Kosher salt

1 tsp, divided

Ground coriander

½ tsp

Smoked paprika

½ tsp

Garlic

4 clove(s), grated, divided

Plain fat free Greek yogurt

½ cup(s)

Tahini

1½ Tbsp

Fresh lemon juice

1 Tbsp

Cucumber

2 cup(s), sliced

Cherry tomatoes

2 cup(s), quartered

Instructions

  1. Place a sheet pan in the oven and preheat to 425°F.
  2. In a medium bowl, toss the chicken with the oil, 3⁄4 tsp each cumin and salt, the coriander, paprika, and three-quarters of the garlic until the chicken is evenly coated. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast until the chicken is lightly browned and cooked through, 12 to 15 minutes, stirring halfway through.
  3. Meanwhile, in a small bowl, stir the yogurt, tahini, lemon juice, and remaining 1⁄4 tsp each cumin and salt. Serve the chicken with the sauce, cucumbers, and tomatoes.
  4. Serving size: about 1⁄2 cup chicken, 2 tbsp sauce, and 1⁄2 cup vegetables

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