COOK TIME : 25 minutes

SERVINGS : 4 servings

Recipe credit - Food Network
www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-shawarma-11398312

INGREDIENTS

• 2 tablespoons olive oil

• 1 teaspoon ground cumin 

• 1/2 teaspoon ground cinnamon 

• 1/4 teaspoon ground allspice 

• 1/4 teaspoon ground cardamom 

• 1/4 teaspoon ground turmeric 

• 2 cloves garlic, grated 

• Kosher salt and freshly ground black pepper 

• 1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces 

• 1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons 

• 1/2 cup full-fat Greek yogurt 

• Juice of 1/2 lemon 

• 4 pieces pita bread 

• 3 dill pickle spears, chopped 

• 1 Roma tomato (about 6 ounces), chopped 

• 1 cup shredded lettuce 

INSTRUCTIONS

1. Preheat the oven to 450 degrees F.

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2. Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.  

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3. Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.  

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4. Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.  

Calories 388  Total Fat 15g  Saturated Fat 4g  Carbohydrates 36g  Dietary Fiber 5g  Sugar 6g   Protein 31g  Cholesterol 111mg Sodium 794m