Sheet-pan chicken shawarma
5
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 boneless skinless chicken breast(s)
1 pound(s)
Olive oil
1 Tbsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Ground coriander
0.5 tsp
Smoked paprika
0.5 tsp
Garlic
4 medium clove(s)
Plain fat free Greek yogurt
0.5 cup(s)
Tahini
1.5 Tbsp
Fresh lemon juice
1 Tbsp
Cucumber(s)1
2 cup(s)
Cherry tomato(es)
2 cup(s)
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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