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Sheet-Pan Chicken Shawarma

(1 review)
Sheet-Pan Chicken Shawarma
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 6
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Everyone’s favorite Middle Eastern classic just got way easier thanks to this brilliant sheet-pan shortcut. And with our easy homemade yogurt garlic sauce, you can bet it’s every bit as delicious.

Ingredients

Chicken and Vegetables

1/2
cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
3
tablespoons olive oil
2
tablespoons lemon juice
4
cloves garlic, finely chopped
1 1/2
teaspoons salt
1/2
teaspoon freshly ground black pepper
1/2
teaspoon crushed red pepper flakes
1/2
teaspoon ground cumin
1/2
teaspoon ground allspice
1
package (20 oz) boneless skinless chicken thighs
1
red bell pepper, cut into 1/2-inch slices
1
yellow bell pepper, cut into 1/2-inch slices
1
medium red onion, cut into 1/2-inch wedges

Yogurt Sauce

1
cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
2
tablespoons olive oil
1
tablespoon fresh lemon juice
1
tablespoon finely chopped Italian (flat-leaf) parsley
1
clove garlic, finely chopped
1/4
teaspoon salt
6
rounds pita bread, cut in half
1
cup thinly sliced English (hothouse) cucumber, slices cut in half

Directions

  • 1 In large bowl, stir together 1/2 cup yogurt, 1 tablespoon of the olive oil, 2 tablespoons lemon juice, 4 cloves garlic, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the pepper flakes, cumin and allspice. Add chicken, and toss to coat. Cover and refrigerate at least 30 minutes, but no longer than 4 hours.
  • 2 Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In large bowl, mix bell peppers, onion, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
  • 3 Place vegetables to one side of baking sheet. Remove chicken thighs from marinade, shaking off any excess, and place on other side. Discard marinade.
  • 4 Bake 25 to 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • 5 Meanwhile, in medium bowl, stir together 1 cup yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, the parsley, 1 clove garlic and 1/4 teaspoon salt.
  • 6 Cut chicken into 1/2-inch slices. Fill pita rounds with chicken, roasted vegetables, yogurt sauce and cucumbers.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

If you prefer your onions raw, don’t roast them with the bell peppers. Just slice them thinly, and serve with the crunchy cucumbers.

Adding a little olive oil to the yogurt sauce gives it richness and slight olive oil flavor.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130
)
Daily Value
Total Fat
15g
22%
(
Saturated Fat
2 1/2g
14%
,
Trans Fat
0g
)
Cholesterol
90mg
31%
Sodium
640mg
27%
Potassium
460mg
13%
Total Carbohydrate
34g
11%
(
Dietary Fiber
2g
9%
,
Sugars
6g
)
Protein
26g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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