This Chicken Shawarma recipe is super easy and loaded with warm vibrant Middle Eastern-inspired spices that is bursting with flavour! Serve this delicious recipe with a variety of veggies and herbs on a pita or with rice. A perfect combination of flavours!
This recipe takes me back to the days I was living in Ottawa, (the capital of Canada). When I first moved to Ottawa, I was teaching at an inner city school and my students would be talking about going out for lunch and getting a shawarma. I thought, what was that? I quickly learned the whole concept of a Middle Eastern street food that these students absolutely loved!
I gradually understood why so many people loved this super flavourful street food. The Middle Eastern spices, combined with a variety of vegetables with a sauce and most often tahini sauce. My version is very similar with a few minor changes, with more veggies, herbs and a tahini yogurt sauce, which is so delicious!
WHAT IS THE AUTHENTIC SHAWARMA?
Shawarma consists of thinly cuts of meat which traditionally include lamb and mutton, but now you will see chicken, turkey, veal or beef. The most common spices used are cumin, cardamon, turmeric, paprika and cinnamon and served as a sandwich or wrap. It is garnished with cucumbers, tomatoes, onions, pickled vegetables and with a tahini sauce. It is a popular street food in the Middle East.
INGREDIENTS
- Chicken thighs: choose boneless and skinless for ease of slicing
- Spices: cardamom, cumin, turmeric and paprika
- Garlic
- Seasonings: Himalayan salt and pepper
- Onion
- Coloured pepper: red or orange
Tahini-Yogurt Sauce:
- Greek yogurt
- Tahini
- Garlic
- Cumin
- Lemon juice
- Himalayan salt and pepper
When making this recipe, begin by making the tahini-yogurt sauce and put it back in the fridge until ready to serve. Then prepare the spices and adding to the chicken strips. It can sit until the onion and peppers are cut and ready to go in the oven. While the chicken, onions and peppers are roasting, cut up the veggies you will be adding to this shawarma pita.
MAKING THIS DELICIOUS RECIPE
Can make ahead: the tahini-yogurt sauce by mixing the ingredients in a small bowl and place in the refrigerator until ready to serve.
Preheat oven 400℉ and line baking sheet with foil or parchment paper. Mix the spices into a bowl and add it to the chicken strips.
Spread the chicken thigh pieces on the baking sheet. Coat the onion and peppers with olive oil and season with salt and pepper. Bake for 20-25 minutes, until the chicken is golden and the onions and peppers are tender and roasted, then remove from oven. Avoid over cooking the chicken as it will dry out.
Arrange the chicken pieces, onions, peppers on a pita or plate of rice. Add the onions and peppers, then the remaining vegetables, herbs and serve with tahini-yogurt sauce. Enjoy!
FAQ
Can I use a different protein for this recipe? Yes you can, the traditional protein is lamb and mutton but your other options are turkey, beef or veal.
Can I choose different vegetables? Yes you can, keep in mind the traditional vegetables used. I would recommend the cucumber, tomatoes and onions and branch out from there, as I did with kale and red cabbage.
STORING:
When is comes to storing chicken, it is standard to store in an air-tight container for up to 3-4 days. If you have any leftovers, you can freeze these chicken pieces for up to 3 months.
Sheet Pan Chicken Shawarma with Tahini-Yogurt Sauce
Equipment
- 12 x 18 inch baking dish or baking sheet
Ingredients
- 1¼ lb (500 g) boneless, skinless chicken thighs, cut into bite size strips
- 2 tbsp extra virgin olive oil
- 1 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 garlic, minced
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 1 onion, sliced
- 1 red or orange pepper, sliced
Tahini-Yogurt Sauce
- 1/2 cup Greek yogurt
- 2 tbsp tahini
- 1 garlic, minced
- 1/2 tsp cumin
- 1 tbsp lemon juice
- Himalayan salt and pepper
To serve
- 5-6 homemade pita bread (or bought)
- 1 cup mixed organic greens
- 1 cup kale
- 1/2 cup red cabbage, shredded
- 1/2 cucumber, sliced
- 6 oz cherry/grape tomatoes, sliced
- dill, parsley, chives, mint
Instructions
- Can make ahead: Mix together the tahini-yogurt sauce in a small bowl. Set aside or refrigerator until ready to serve.
- Preheat oven 400℉ and line baking sheet with foil or parchment paper. Mix the spices into a bowl and add the chicken pieces.
- Spread the chicken thigh pieces on the baking sheet. Coat the onion and peppers with olive oil and season with salt and pepper. Bake for 20-25 minutes and once the chicken is golden and the onions and peppers are tender and roasted, then remove from oven. (You don't want the chicken pieces to over cook and dry out)
- Arrange the chicken pieces, onions, peppers on a pita or plate of rice. Add the peppers and onions, then the vegetables, herbs and serve with tahini-yogurt sauce. Enjoy!
