Sheet-Pan Chicken Shawarma

Name: Sheet-Pan Chicken Shawarma
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 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; 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

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Prep 30 min
Total 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.

by: Tablespoon Kitchens

Updated Oct 7, 2019

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

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

tip 1
If you prefer your onions raw, don’t roast them with the bell peppers. Just slice them thinly, and serve with the crunchy cucumbers.

Nutrition Information

380 Calories, 15g Total Fat, 26g Protein, 34g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 130

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Chicken shawarma is easily one of the best-known dishes from the Middle East, but it’s often mistaken for a gyro, another meat-filled pita recipe from the Middle East. Although the concepts between the two are almost identical, there are a couple of key differences between the two recipes, mainly when it comes to how it’s prepared and the ingredients used. It originated in Turkey with the doner kebab, meaning “rotating grilled meat.” The Greeks later adopted the concept and named it “gyros.” Later, the pita-stuffed recipe made its way throughout the Middle East and the name “shawarma” was introduced by Arabs. Gyros use thinly shaved slices of lamb meat or beef that roasts, while shawarma uses packed-down meat like chicken. The meat in a shawarma is marinated for almost an entire day in seasoning before cooking; toppings are interchangeable based on preference, but a gyro almost always includes tomato, onion and of course, tzatziki sauce. Both gyros and chicken shawarma are equally delicious, so you can’t go wrong either way. Find more ways to use up that chicken in your fridge or freezer here.