Chicken Shawarma Sheet Pan Dinner

Ingredients

• 1 cup plain Greek yogurt
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 2 teaspoons ground turmeric
• 2 teaspoons ground cinnamon
• 2 teaspoons kosher salt
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
• 2 tablespoons extra-virgin olive oil
• 1 red onion, cut into ½-inch thick slices
• 2 large red bell peppers, cut into ½-inch thin strips
• ½ cup peppadew peppers, drained
• 1 cup tahini
• 4 garlic cloves, minced
• ⅓ cup extra-virgin olive oil
• ½ cup fresh lemon juice, (from 3 lemons)
• ½ teaspoon kosher salt
• 4 to 8 pita breads, warmed
• ½ English cucumber, diced
• 1 Roma tomato, sliced
• Minced fresh flat leaf parsley

Instructions

1. 1

   Preheat the oven.: Preheat the oven to 350°F with a rack in the center position.

2. 2

   Make the shawarma. In a large bowl, combine the yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Add the chicken to the marinade and toss until fully coated.

3. 3

   Bake the chicken.: Spread 1 tablespoon of olive oil onto a large rimmed sheet pan. Arrange the coated chicken, onion, bell peppers, and peppadews on the baking sheet and drizzle with the remaining 1 tablespoon olive oil. Bake for about 20 minutes, or until the chicken is cooked through and the veggies are tender.

4. 4

   Make the tahini sauce.: Meanwhile, make the tahini sauce. In a medium bowl, whisk together the tahini, garlic, olive oil, lemon juice, salt, and ⅔ cup water until smooth and combined. It will look like it’s separating a bit before it all comes together–just keep whisking.

5. 5

   Serve.: Top the pitas with the chicken and veggie mixture. Serve topped with cucumbers, tomatoes, tahini sauce and parsley.