Ingredients
Chicken Marinade
- 1 cup plain Greek yogurt
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 2 teaspoons ground turmeric
- 2 teaspoons ground cinnamon
- 2 teaspoons kosher salt
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons extra-virgin olive oil (divided)
Vegetables
- 1 red onion, cut into ½-inch thick slices
- 2 large red bell peppers, cut into ½-inch thin strips
- ½ cup peppadew peppers, drained
Tahini Sauce
- 1 cup tahini
- 4 garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- ½ cup fresh lemon juice (from 3 lemons)
- ½ teaspoon kosher salt
- ⅔ cup water
To Serve
- 4 to 8 pita breads, warmed
- ½ English cucumber, diced
- 1 Roma tomato, sliced
- Minced fresh flat-leaf parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position the rack in the center of the oven for even cooking.
- Prepare the Shawarma Marinade: In a large bowl, mix together the Greek yogurt, ground cumin, ground cardamom, turmeric, cinnamon, and kosher salt. Add the chicken strips to the bowl and toss thoroughly ensuring all pieces are well coated in the marinade.
- Arrange Ingredients on Sheet Pan: Lightly spread 1 tablespoon of olive oil onto a large rimmed sheet pan. Arrange the marinated chicken, sliced red onion, red bell peppers, and peppadew peppers evenly on the pan. Drizzle the remaining 1 tablespoon of olive oil over the top.
- Bake the Chicken and Vegetables: Place the sheet pan in the preheated oven and bake for about 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables become tender and slightly caramelized.
- Make the Tahini Sauce: While the chicken is baking, whisk together tahini, minced garlic, olive oil, lemon juice, kosher salt, and ⅔ cup water in a medium bowl until smooth and creamy. The sauce may appear to separate at first but continue whisking until well combined.
- Warm the Pita Breads: Gently warm the pita breads in the oven or on a stovetop while the chicken finishes cooking to serve warm alongside.
- Assemble and Serve: Once the chicken and vegetables are done, top the warmed pita breads with the chicken mixture. Garnish with diced cucumber, sliced tomato, fresh parsley, and drizzle with the prepared tahini sauce.
- Enjoy: Serve immediately for a delicious, filling meal that highlights vibrant Middle Eastern flavors.
Notes
- For extra flavor, marinate the chicken for at least 1 hour or overnight for best results.
- If peppadew peppers are not available, substitute with mild pickled peppers or roasted red peppers.
- You can use chicken thighs instead of breasts if preferred; adjust cooking time accordingly.
- Adjust tahini sauce consistency by adding more water if needed.
- Serve with additional fresh herbs or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
