Description
A delicious and easy recipe for sheet pan chicken shawarma served in pita with a refreshing cucumber yogurt sauce.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 pita breads
- 1 cucumber, diced
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper.
- Add the chicken thighs to the bowl and coat them well with the spice mixture.
- Spread the chicken on a sheet pan and bake for 25-30 minutes or until cooked through.
- While the chicken is baking, prepare the cucumber yogurt sauce by mixing diced cucumber, yogurt, lemon juice, salt, and pepper in a bowl.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Slice the chicken and serve it in pita bread topped with cucumber yogurt sauce and fresh parsley.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight.
- Feel free to add other toppings like tomatoes or lettuce in the pita.
- This recipe can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 pita with chicken and sauce
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg