A Simple, Flavor-Packed One-Pan MealLove the bold, warm flavors of chicken shawarma? This easy sheet pan version brings all that Middle Eastern goodness straight to your oven—without the need for a rotisserie.
Marinade & Chicken
- 1 cup plain Greek yogurt
- 2 tsp cumin
- 2 tsp cardamom
- 2 tsp turmeric
- 2 tsp cinnamon
- 2 tsp teaspoons salt
- 3 large boneless, skinless chicken breasts, sliced into 1-inch strips
Vegetables & Baking
- 2 tbsp extra virgin olive oil, divided
- 2 large red bell peppers, cut into ½-inch strips
- 1 purple onion, sliced into ½-inch thin strips
- ½ cup peppadew peppers
Tahini Sauce
- 1 cup tahini
- 4 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- ½ cup lemon juice
- ⅔ cup water
- ½ tsp salt
For Serving
- 4–8 pita breads
- ½ English cucumber, diced
- 1 Roma tomato, sliced
Preheat OvenSet your oven to 350°F (175°C). Prepare the MarinadeIn a large bowl, combine Greek yogurt, cumin, cardamom, turmeric, cinnamon, and salt.Add the chicken strips and toss until fully coated. Let it marinate while you prep the vegetables. Assemble the Sheet PanLightly grease a large, rimmed baking sheet with 1 tablespoon of olive oil.Spread the marinated chicken, bell peppers, onions, and peppadew peppers evenly on the pan.Drizzle with the remaining 1 tablespoon of olive oil. Bake the Chicken & VegetablesPlace the sheet pan on the center rack and bake for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.For extra caramelization, broil for 3 minutes to add a slight char. Make the Tahini SauceIn a medium bowl, whisk together tahini, garlic, olive oil, lemon juice, water, and salt.The mixture may appear to separate initially—keep whisking until smooth. Assemble & ServeFill pita bread with roasted chicken and vegetables.Top with a generous drizzle of tahini sauce, diced cucumber, and sliced tomato.Enjoy!