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59

Sheet-Pan Chicken Shawarma

Prep 30 min
Total 1 hr 30 min
Servings 6

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. MORE + LESS -

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

Steps

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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.

Expert 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 Facts

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;