Sheet-Pan Chicken Shawarma Plate

Ingredients

• Boneless chicken thighs400 g
• Shawarma spice mix (or cumin, paprika, cinnamon, turmeric)2 tbsp
• Lemon, juiced1 whole
• Olive oil2 tbsp
• Red onion, cut into wedges1 whole
• Greek yoghurt120 g
• Garlic clove, grated1 whole
• Pita breads2 whole
• Tomato, cucumber and lettuce, chopped250 g

Steps

1. 1Heat the oven to 220°C. Coat the chicken with spices, half the lemon juice, oil, and salt in a mixing bowl.
2. 2Transfer the chicken to a baking tray, spread out with the onion and roast for 22–25 minutes until charred at the edges and cooked through.
3. 3Stir the yoghurt with garlic, the remaining lemon juice, and a pinch of salt in a small bowl.
4. 4Warm the pitas on the same tray in the oven for the last 2 minutes, transfer the chicken to a board, slice, and serve on plates with the salad and garlic sauce.