Single Sheet Pan Homemade Easy Chicken Shawarma! | Kitchen Captain | Episode 30

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: hummus

Greek yogurt offers creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is still healthy.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita adds fiber, while flatbread can be more affordable.

Juice one whole lemon into a bowl.

Chop two cloves of garlic and add to the bowl.

Add four tablespoons of extra virgin olive oil to the bowl.

Add 1.5 teaspoons of cumin, 0.75 teaspoons of paprika, and 0.75 teaspoons of turmeric to the bowl and whisk together.

Cut boneless skinless chicken breasts into half-inch slices.

Mix the chicken with the marinade and let it sit for two to four hours or overnight.

Preheat the oven to 400°F.

Slice yellow bell pepper, red bell pepper, and half a red onion into half-inch slices.

Toss the veggies with two tablespoons of olive oil, salt, and pepper.

On a single sheet pan, place the marinated chicken on one end and the veggies on the other end in a single layer.

Bake in the oven for 30 minutes.

For tahini sauce, blend one clove of garlic, half a cup of tahini, juice of one lemon, half a teaspoon of cumin, salt, and half a cup of hot water until smooth.

Warm pita bread by moistening them and microwaving for 30 seconds or placing them in the oven.

Plate the chicken and veggies in the pita and drizzle with tahini sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens