Chicken Shawarma Sheet Pan Dinner

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  1 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tsp Cumin, Ground
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  1 tsp Cardamom, Ground
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  2 tsp Turmeric, Ground
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  2 tsp Cinnamon, Ground
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  2 tsp 2 teaspoons kosher salt
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Bell Pepper(238g)
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  0.5 cup Peppadew Peppers, Jarred, Drained
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  1 cup Tahini (sesame paste)
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  4 Garlic(12g)
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  0.5 cup Lemon Juice, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  4 Bread, Pita(240g)
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  1 Cucumber(101g)
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  1 Tomato(123g)
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  Parsley, Fresh

Instructions

1. 1In a large bowl, combine the Greek yogurt, ground cumin, ground cardamom, ground turmeric, ground cinnamon, and salt. Add the chicken breast and toss until fully coated. Let sit for 10 minutes while you prep the vegetables.
2. 2Dice the onion and bell peppers into bite-sized pieces. Mince the fresh garlic. Slice the cucumber and tomato. Roughly chop the fresh parsley and set aside.
3. 3Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches if needed to avoid crowding, add the marinated chicken and cook 6–8 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and cut into bite-sized pieces.
4. 4In the same skillet, add the remaining 1 tablespoon olive oil over medium-high heat. Add the diced onion and bell peppers, cooking 5–7 minutes until softened and lightly caramelized. Return the chicken pieces to the skillet along with the Peppadew peppers and stir to combine. Cook 2 minutes more until heated through.
5. 5While the chicken and vegetables cook, make the tahini sauce. In a medium bowl, whisk together the tahini, minced garlic, 2 tablespoons olive oil, fresh lemon juice, salt, and ⅔ cup water until smooth. The mixture may look slightly separated at first—continue whisking until fully emulsified.
6. 6Warm the pita bread over medium heat in a dry skillet for 1–2 minutes per side until soft and pliable.
7. 7Assemble each pita with the chicken-vegetable mixture, fresh cucumber slices, tomato slices, a drizzle of tahini sauce, and fresh parsley.
8. 8Divide the remaining chicken-vegetable mixture evenly into 6 airtight containers while hot. Store the tahini sauce, pita bread, and fresh toppings separately in airtight containers. Refrigerate for up to 4 days.