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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

Hide Images
  • 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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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