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This dish is incredibly delicious, but the best part might be that this is a one pan meal that comes together in just 30 minutes! It’s a super satisfying take-out-fake-out kind of meal that’s kid-friendly too. Perfect for an easy family dinner!
Now that it is ‘festival’ time, I’ve been looking forward to getting some good Greek & Mediterranean street food, but the main festival I go to has gone virtual this year. So, I had to recreate this favorite at home!
If you’ve never had Shawarma, you’re in for a treat. It’s comforting & delicious, but also healthy & balanced.
I chose chicken thighs for this recipe because I like the moistness of the dark meat but this could easily be made with breast if you prefer. Always use a meat thermometer to ensure it’s cooked to 165 internally.
This meal is a bit carb-heavy with the sweet potatoes & naan together, so feel free to leave out the naan if you’re going for lower & more complex carbs. I’ve had it both ways & it’s great with or without it.
Let’s talk about the sauce … I used store-bought Roasted Garlic Hummus & loved how it went with the other flavors. If you’ve tried Shawarma from a restaraunt or food-truck, chances are you’ve had some ‘cucumber sauce’ on the side, also known as Tzatziki.
If you haven’t had it – Tzatziki is a yogurt based cucumber sauce that goes SO well with Shawarma. Typically made with plain Greek yogurt, shredded cucumber, garlic, salt, olive oil, & lemon juice.
My Easy Tzatziki only takes a few minutes to whip together & can be done while your chicken & potatoes roast. Plus, it has a twist that I think you’ll enjoy!
If you make this dish, please leave a comment below & let me know how it went! I love to read your feedback & see your creations. Tag this & that on Instagram or Facebook.
Sheet Pan Chicken Shawarma
Ingredients
- 2.5 lbs Chicken Thighs boneless/skinless
- ⅓ cup Olive Oil plus 2 tsp
- 1 ½ T Honey
- 6 cloves Garlic, minced or 1.5 T preminced
- 1 T Paprika
- 2 t Cumin
- ½ t Onion Powder
- 1 Lemon halved, or 1.5 T lemon juice
- 3 small Sweet Potatoes or 2 large
- 3 Mini Cucumbers
- 1 medium Red Onion
- 6 Mini – Naan
- 4 oz Crumbled Feta
- Hummus or Tzatziki
Instructions
- Mix 1/3 cup of olive oil, with the honey, garlic, paprika, cumin, onion powder & lemon juice in a medium bowl. Add the chicken thighs and toss to coat. Set aside to marinate.
- Preheat oven to 400.
- Wash & slice sweet potatoes into thin coins. Lay them flat on a baking sheet & drizzle 2 tsp of olive oil over the potatoes. Toss to coat evenly and spread to edges of pan. Season with salt & pepper to taste.
- Nestle thighs in between the potatoes on the sheet pan. Roast for about 20 minutes, until the internal temperature of the chicken is 165F.
- While the potatoes & chicken roast, prepare the other toppings. Finely chop the onion. Wash & slice the cucumbers. Prep naan according to package instructions. Gather the feta & hummus or tzatziki.
- When the chicken is done, cut the thighs into strips or bite-size pieces. Assemble your bowls & enjoy!
Notes
- Other add-ins that would be good:
- Banana Peppers
- Olives
- Shredded Lettuce
- Have to give a shout out to the inspiration for this recipe: Tieghan from Half Baked Harvest. I made her “sheet pan chicken shawarma with sesame sweet potatoes and hummus” sometime last year & fell in love.
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