Chicken Shawarma
Made with pantry staples, this chicken shawarma comes together quickly and easily in a sheet pan. It's an easy weeknight dinner!
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp coriander
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 2 tsp black pepper
- 2 tsp kosher salt
- 1 onion (thinly sliced)
- juice of one lemon
- 2 lbs chicken thighs (about 6)
- 3 tbsp olive oil
- ⅔ cup Greek yogurt
- 2 cloves garlic (smashed and minced)
- 2 tsp lemon juice
- salt and pepper to taste
Instructions
- 1
For the Chicken:
- 2
In a large bowl, combine oil, lemon juice, garlic, and spices, then whisk together and set aside. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
- 3
Preheat oven to 425F, then add the sliced onion to the marinade and toss to coat. Spread the chicken and onion onto a baking sheet and bake for 30 minutes or until chicken is cooked through. Let chicken rest for 5 minutes, then slice thinly.
- 4
Serve on warmed pitas with the yogurt sauce, tomatoes, lettuce, and cucumber if desired.
- 5
For the Yogurt Sauce:
- 6
Combine the yogurt, lemon juice, and garlic in a bowl, then whisk together and season with salt and pepper to taste.