|Photo by Christopher Hunte|
Sheet Pan meals are on the rise and I continue to look for new variations inspired by different ethnic influences. Shawarma traditionally has meal cooked on a vertical spit with the meat shaved off. It's fabulous. So I wasn't sure what a sheet pan version would be like.
After a lot of searching, I decided to use a recipe I found on The Modern Proper as my inspiration, but I of course had to change a few things. I honestly could not find the peppadew peppers and didn't have time to order them in online. After a lot of research and thought into what my family likes, I decided to replace them with a pint of multicolor heritage cherry tomatoes. They would have the mild kick of spice, but they would add a juicy sweet note.
I also switched the sauce. The original recipe used a tahini sauce and I'm just not a big fan of the taste of tahini. And I do love a white, garlic yogurt sauce - so I found one that looked fabulous on ??? and it was perfect for what I wanted. Lastly the original recipe used chicken breasts. I had a large package of boneless skinless chicken thighs and my husband prefers those, so subbed them in.
The three men loaded their pita (a non-stuff thicker version) with tons of topping, drizzled the sauce, and ate it with a knife and fork. I folded mine in half and ate it leaning over my plate as it was super juicy. Either way - the taste was fabulous and I'll be making it again.
Below is what I did, but I have included links to the originals as well. NOTE - I made this a second time for my daughter when she visited and it was again a hit. First time I used 2 small cookie sheets. 2nd time I used a big over liner and it all fit on it.
|Left - 2nd time I made it on an oven liner all on one sheet (pre-bake).|
Right - Image by Christopher Hunte when I made it on 2
smaller cookie sheets (post-bake). This was half of the food.
= = = =Chicken Shawarma Sheet Pan Dinner
1 C Plain Greek yogurt
2 tsp Cumin
2 tsp Cardamom
2 tsp Turmeric
2 tsp Cinnamon
2 tsp Salt
2 lbs. Boneless Skinless Chicken Thighs (or 3 large boneless skinless breasts)
2 T Extra Virgin Olive Oil
2 Large red bell peppers, cut into 1/2-inch thin strips
1 Purple onion, cut into 1/2-inch thin slices
1 Pint multicolour grape tomatoes
1/2 C Greek Yogurt
1 T Smooth Peanut Butter (tahini in the original)
3 Garlic cloves minced
2 T Fresh dill chopped (1 teaspoon dry can also be used)
5 Mint leaves optional, dry can also be used
1/4 teaspoon salt or to taste