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Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma

A simple and delicious recipe made for those busy weeknight meals. This Sheet Pan Chicken Shawarma dish is even great for prepping a few days ahead. It's also gluten-free and grain-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course
Ingredients Method

Ingredients
  

  • CHICKEN SHAWARMA
  • 2 lb cubed organic chicken about 4-5 chicken breasts
  • 2 tbsp avocado oil
  • 2 tsp onion powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp turmeric
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp sumac
  • 1 tsp cayenne
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 lemon juiced
  • VEGGIES
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 yellow onion sliced thin
  • 3 yukon potatoes diced small
  • 2 zucchini's sliced thin
  • 2 tbsp avocado oil
  • salt and pepper to taste
  • TOMATO CUCUMBER SALAD
  • 1 cucumber diced
  • cherry tomatoes diced
  • mint minced
  • 1/4 red onion diced
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • salt and pepper to taste
  • GARNISH
  • Tzatziki sauce
  • pitted olives kalamata and green olives
  • fresh mint and basil

Method
 

  1. Preheat oven to 400°
  2. On a large sheet pan, add all the veggie ingredients. Toss and move to one side of the baking sheet.
  3. On the other side of the sheet pan, add all the chicken shawarma ingredients and season. Spread out evenly on the other side of the baking sheet.
  4. Cook in the oven for about 20 minutes.
  5. While the chicken and veggies are cooking, toss all of the tomato cucumber salad ingredients. Set aside.
  6. On a plate, add the tzatziki, then top it witht he chicken and veggies. Add the cucumber salad, olives, and top with mint and basil.
  7. Enjoy!