Sheet Pan Chicken Shwarma- Easy and Delicious- THM S!

This sheet pan chicken shwarma offers all of the flavors of your favorite shwarma, but without the need of a vertical split. Tender marinated chicken is arranged on a sheet pan creating an easy and flavorful weeknight meal. The chicken is coated in a fragrant blend of spices, like coriander, paprika, and cumin. I believe cinnamon and some spice like cayenne are often added. I left them out because of my family’s preference.

My family loved my take on this meal.

I added zucchini and sliced red onion to the baking sheet. I believe the zucchini added a little bit of moisture to the pan. Feel free to leave completely out, cook separately, or make as written. I have a delicious yogurt sauce that I made to go with this. It does call for cucumber, so I had to make the sauce, remove some, and then add the shredded cucumber.

Here is how we served the sheet pan shwarma

I cooked up some brown rice (I almost used cauliflower rice but didn’t for some reason). I added turmeric, garlic powder, onion powder, cumin, and salt and pepper. My family went to a Turkish restaurant the other day. The rice they served had garbanzo beans in it. I added about 1/2 can of rinsed garbanzo beans to the rice. It was a nice touch! This dinner was such a nice change from the typical weeknight meals.

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Sheet Pan Chicken Shwarma

Servings 4

Author Jennifer Overstreet

Ingredients

• 1 1/2-1 Lb Chicken Breasts of Chicken Thighs
• 1-1/2 M-L Red Onion, in big slices
• 2 M Zucchinis, thinly sliced and cut in half
• 1 T Olive OIl
• 1/3 C Non-fat Greek Yogurt
• 2 T Tomato Paste
• 1 M-L Lemon, juiced
• 3 T Minced Garlic
• 1 t Paprika
• 1 t Smoked Paprika
• 1 t Cumin
• 1 t Coriander
• 1 t Salt You will probably add more
• 1/2 t Pepper
• 2 T Tomato Paste

Optional

• 1 t Cinnamon
• 1/2-1 t Cayenne

Yogurt Sauce

• 3/4 C Non-fat Greek Yogurt
• 1/3 C Finely Diced Onion
• 2 t Dried Dill
• 1/2 M-L Lemon, juiced Use the other half on top of the cooked sheet pan
• 1/2 Shredded cucumber, squeeze out excess moisture
• 2 t Minced Garlic

Salt and Pepper to taste

Instructions

• In a bowl (I used the yogurt container) mix together the 4th ingredient (olive oil) through the 12th ingredient, tomato paste. If adding cinnamon and cayenne pepper, add it now.
  
• In a bowl (or baggie), place you chicken that has been cut into cubes or chunks. Pour the sauce over the chicken and mix.
  
• Um, I forgot the tomato paste.
  
• Once your chicken is coated, allow to marinate. Aim for a couple of hours or overnight.
  
• On a parchment lined baking sheet, place your zucchini and onions. Drizzle with a little olive oil and salt and pepper.
  
• Place chicken on top. Bake at 375 degrees for at least 25 minutes. if desired, when your chicken is cooked through, turn on low broil for a couple of minutes. Don't walk away. This will give it a little char.
  
• Make the yogurt sauce. Mix the yogurt sauce ingredients together.
  
• Serve as desired.