Onion-free Garlic-free

Sheet-Pan Chicken Shawarma Pitas

Juicy chicken thighs rubbed with warm shawarma spices, roasted on one pan and stuffed into soft pitas with cucumber, tomato and a lemony tahini sauce.

Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Illustration of Sheet-Pan Chicken Shawarma Pitas, drawn from its ingredients
Cook's note

Check that the pickles are onion-free before serving. Thighs stay juicier than breasts, but breasts work if you cut the roasting time to about 18 minutes. Leftover chicken is great over rice or salad.

Method

  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.

  2. Toss the chicken with 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the cumin, coriander, paprika, turmeric, cinnamon, cardamom, 1 tsp of the salt and the pepper until evenly coated.

  3. Spread the chicken on the baking sheet and roast for , flipping once, until browned at the edges and cooked through (165°F).

  4. Whisk the tahini with the remaining lemon juice, the warm water and the remaining 1/2 tsp salt until smooth and pourable, adding a splash more water if needed.

  5. Warm the pitas in the oven for the last of cooking, or in a dry skillet.

  6. Rest the chicken for , then slice it into strips.

  7. Toss the cucumber, tomatoes and parsley with the remaining 1 tbsp olive oil.

  8. Fill each pita with chicken, the cucumber salad and pickles, then drizzle with tahini sauce.

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More to cook

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Sheet-Pan Chicken Shawarma Pitas
Step 1 of 8

Heat the oven to 425°F and line a large rimmed baking sheet with parchment.

Step 2 of 8

Toss the chicken with 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the cumin, coriander, paprika, turmeric, cinnamon, cardamom, 1 tsp of the salt and the pepper until evenly coated.

Step 3 of 8

Spread the chicken on the baking sheet and roast for , flipping once, until browned at the edges and cooked through (165°F).

Step 4 of 8

Whisk the tahini with the remaining lemon juice, the warm water and the remaining 1/2 tsp salt until smooth and pourable, adding a splash more water if needed.

Step 5 of 8

Warm the pitas in the oven for the last of cooking, or in a dry skillet.

Step 6 of 8

Rest the chicken for , then slice it into strips.

Step 7 of 8

Toss the cucumber, tomatoes and parsley with the remaining 1 tbsp olive oil.

Step 8 of 8

Fill each pita with chicken, the cucumber salad and pickles, then drizzle with tahini sauce.

All done

Dig in.

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