Name: SHEET-PAN CHICKEN SHAWARMA
Yield: 4 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)); 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))

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

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)

Instructions

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.
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.
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.
Roast until browned and cooked through, approximately 30 minutes.
Remove from oven, allow to rest 2 min, then slice into thin pieces.
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.