Sheet-pan chicken shawarma
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into strips
Olive oil
1 tbsp(s)
Ground cumin
1 tsp(s), divided
Table salt
1 tsp(s), divided
Ground coriander
½ tsp(s)
Smoked paprika
½ tsp(s)
Garlic
4 clove(s), large, grated, divided
Plain fat free Greek yogurt
½ cup(s)
Tahini
1½ tbsp(s)
Fresh lemon juice
1 tbsp(s)
Cucumber
2 cup(s), sliced, for serving
Cherry tomatoes
2 cup(s), or grape tomatoes, quartered, for serving
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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