Sheet Pan Chicken Shawarma

 

Chicken

3 pounds boneless, skinless chicken thighs, sliced into ½-inch strips

2 Tbsp. plain Greek yogurt

3 Tbsp. olive oil

5-6 cloves garlic pressed or finely minced

2 tsp. kosher salt

½ tsp. black pepper

1½ tsp. ground cumin

1½ tsp. smoked paprika

1½ tsp. turmeric

1 tsp. ground coriander

½ tsp. ground cinnamon

 

Garlic-Herb Yogurt Sauce

1 cup plain Greek yogurt

2 Tbsp. mayonnaise

1 clove garlic grated

2 Tbsp. lemon juice

½ tsp. kosher salt

½ tsp. dried dill

 

Honey Lemon Drizzle

2 Tbsp. fresh lemon juice

1 Tbsp. honey

Instructions

Pat chicken completely dry and trim off any excess fat. Kitchen shears work great for this step!

Slice thighs into ½-inch strips and place in a large mixing bowl.

Make marinade by adding 2 Tbsp. yogurt, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander and cinnamon to bowl with chicken. Toss well to coat.

Cover bowl and place in fridge. Marinate for at least 30 minutes, but preferably 1 hour or longer.

While chicken is marinating, whisk up yogurt sauce by combining 1 cup yogurt, mayo, garlic, lemon, salt, and dill. Store in the fridge.

Preheat oven to 425℉ Use convection mode if you have it! Line a rimmed sheet pan with parchment if desired. Spread chicken evenly in a single layer, avoiding overcrowding. Roast for 25-35 minutes, stirring halfway through, until chicken is browned and cooked through.

Place honey in a small bowl and warm for 10 seconds in the microwave. Whisk in lemon juice. When Chicken is done cooking, pour honey-lemon mixture over it and toss.

Serve chicken in warm pitas or naan.

This recipe can be found here.