Chicken Shawarma

Sheet pan Chicken Shawarma that has the perfect flavor combo between the tahini dressing and healthy greek yoghurt marinate…it’s good!

*Serves 6

INGREDIENTS:
1 cup plain Greek yogurt
2 tsp cumin
2 tsp cardamom
2 tsp turmeric
2 tsp cinnamon
2 tsp salt
3 large boneless skinless chicken breast, sliced into 1 inch strips
2 tbsp Extra Virgin Olive Oil
2 large red bell peppers , cut into 1/2-inch thin strips
1 purple onion, sliced

Tahini Sauce
1 cup tahini minced garlic
1/3 cup Extra Virgin Olive Oil
1/2 cup lemon juice
2/3 cup water

INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt.

3. Add the chicken to the marinade and toss until fully coated.

4. Spread 1 tablespoons of olive oil onto a large rimmed baking sheet.

5. Arrange chicken, onions & bell peppers on the baking sheet and drizzle with remaining olive oil.

6. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender.

7. Prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisking with a fork until smooth.
   

SERVING SUGGESTIONS:
Serve chicken and roasted veggies in pita bread topped with a generous amount of tahini sauce, cucumber and tomatoes. Enjoy!