SHEET-PAN CHICKEN SHAWARMA

SHEET-PAN CHICKEN SHAWARMA

Feb 3, 2021 | mains

A little taste of the Israel, right in your home! If you want to try your own homemade hummus, check out my recipe here: https://foodhomeco.com/recipes/homemade-sesame-free-hummus/. This recipe can be done sesame-free or be made the traditional way.

Enjoy!

xx Sammy

Print Recipe
SHEET-PAN CHICKEN SHAWARMA
Servings
people
Ingredients
  • 1 package package Lebanese style pita ,cut in half
  • 4 boneless, skinless chicken breasts (you can also use chicken thighs)
  • 1 tomato ,diced
  • 1 cucumber ,diced
  • 2 tbsp. olive oil
  • 1 Tbsp fresh lemon juice
  • Salt & pepper ,to taste
  • ¼ cup flat parsley .chopped
  • Serve with: hummus, tehina, hot sauce (pick up from grocery store or middle eastern restaurant)
MARINADE
  • 2 lemons juiced
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp turmeric
  • ½ tsp Cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 tsp chili powder or Harissa (optional, I do mine without for the kids)
Servings
people
Ingredients
  • 1 package package Lebanese style pita ,cut in half
  • 4 boneless, skinless chicken breasts (you can also use chicken thighs)
  • 1 tomato ,diced
  • 1 cucumber ,diced
  • 2 tbsp. olive oil
  • 1 Tbsp fresh lemon juice
  • Salt & pepper ,to taste
  • ¼ cup flat parsley .chopped
  • Serve with: hummus, tehina, hot sauce (pick up from grocery store or middle eastern restaurant)
MARINADE
  • 2 lemons juiced
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp turmeric
  • ½ tsp Cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 tsp chili powder or Harissa (optional, I do mine without for the kids)
Instructions
  1. Prepare marinade: mix marinade ingredients in bowl or ziplock, add chicken and coat well with marinade. Marinate for minimum 1 hour and up to 12 hours.
  2. Prepare salad: dice cucumber, tomato and parsley. Put into a bowl, add olive oil, lemon juice and season with salt and pepper. This can be made in advance.
  3. Heat oven to 425 F. Line a baking sheet with parchment paper. Remove chicken from bowl, place on baking sheet and pour a little bit of the marinade on top.
  4. Roast until browned and cooked through, approximately 30 minutes.
  5. Remove from oven, allow to rest 2 min, then slice into thin pieces.
  6. Serve with: pita, hummus, tehina, hot sauce and Israeli salad. When making your pita, make sure to do Israeli salad last or pita will get too soft and fall apart.
Recipe Notes

Tip - make a large batch of this spice mix and store in labeled jar.

 

 

Adapted from: NYT Cooking, Sam Sifton

2021-02-04T14:44:02+00:00

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