Sheet Pan Chicken Shawarma with Pita Pockets
Serves 430 mins prep0 mins cook
This easy family-style sheet pan chicken shawarma is a flavorful weeknight dinner made with a tangy yogurt marinade and loaded into warm pita pockets with tzatziki, fresh veggies, and bold Mediterranean flavor.
0 servings
What you need
tbsp olive oil
tbsp lemon juice
tsp lemon zest
tsp ground ginger
tsp cumin
tsp coriander
tsp paprika
tsp cayenne
tsp pepper
tsp salt
Instructions
1 In a large bowl, stir together all marinade ingredients. Add chicken and let sit for 20 minutes. 2 Preheat oven to 425°F. 3 Spread sliced peppers, onions, and chicken on a large baking sheet. Lightly spray veggies with olive oil. 4 Roast for 20 minutes or until the chicken reaches 165°F. 5 Let chicken rest before slicing. 6 Serve family-style with warm pita, tzatziki, and fresh toppings. 7 Store leftovers in the fridge for up to 4 days.View original recipe