How to Build Muscle for Women: Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma

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Sheet Pan Chicken Shawarma - Take a trip to the Middle East, without leaving home, with this delicious sheet pan meal.

I am still living in a sea of boxes, but we are here, and after living on take-out for the last week I was really looking forward to cooking in my new home. I had developed the recipe for this Sheet Pan Chicken Shawarma, and was dying to make it for the family. I knew it would be great to only have one pan to clean, and wanted a break from all of the boring meals we had been eating.

The house we bought is a fixer upper. It was built in the 70's and needs a LOT of love. But, it is our place and I love that.

So, plans for the meal got put on hold, and I made arrangements to go to my son and daughter-in-laws' house to use their oven.

My daughter-in-law was also very interested in learning this recipe. She really wants to learn how to cook, and sheet pan meals are a great place to start.

She was a little nervous about the list of ingredients. I assured her that it might look like a lot, but it really is very easy. It is just a few spices, a bit of chopping, and then you let everything get all nice and yummy while it marinates in the fridge.

Then you pop it onto a sheet pan and WALA.

My daughter also joined the gang for dinner, but she can't have dairy.

Problem?

Nope!

Not since I found Good Karma Yogurt. It is soy, nut, and dairy free. Bonus - it has 6 grams of protein, 800mg of Omega-3's, and taste great. As a Mom, with a young daughter, that would gladly live on ramen, finding something she likes that is also good for her is a total win/win.

Good Karma also has drinkable yogurt, which is next on my must try list, and flaxmilk.

I used yogurt in the marinade, and in the Yogurt Sauce (riata). Yogurt helps breaks down protein, making chicken and steaks moist and tender, but doesn't give you that super sour taste that a lemon marinade can have.

Also, lactic acid is a much milder acid, so the chance of "over marinating" (making the meat mushy) are slim to none.

Everyone was in the kitchen while I was getting this into the oven, and comments were made about how good it looked. Then everyone wandered out on the deck to grab a beer.

When the time finally went ding, they all came rushing into the kitchen.

There were a ton of oohhhhhhs and ahhhhhhhhs, and I had to smack a few hands.

They seem to forget that Mom is a food blogger and photos must be taken before they eat.

Now, shall we discuss how delicious this is?

OhhEmmmGeeee! I was sure it would be good but had no clue that it would be this good. My daughter-in-law loves our local Indian restaurant and said this is as good as anything she has ever had there.

Gotta say that made me smile.

My son took a picture of his sandwich and sent it out as a group text to all of his friends.

Requests for delivery started coming in.

Ummm no, I don't deliver.

But I will cook for you if you let me use your oven, and do the dishes.

INGREDIENTS:

For the Marinade

1/4 cup olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons smoked paprika
1 tablespoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 cloves garlic, smashed
2 lemons, zested and juiced
Kosher salt

For the Relish

1 large cucumber, seeded and chopped
3 Roma tomatoes, seeded and chopped
1 lemon, juiced
1/2 red onion, chopped
1/4 cup parsley leaves, chopped
1 tablespoon extra virgin olive oil

INSTRUCTIONS:

Marinade

Place the oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, garlic, lemon zest and the juice from 2 of the lemons, and 2 teaspoons salt in a large zip-top plastic bag. Add the chicken, seal the bag and use your hands to make sure the chicken is well coated with the marinade. Refrigerated, for 12 to 24 hours.(See Cook's Notes)

Meat and Vegetables

Preheat the oven to 425 degrees F.
In a small bowl toss the vegetables with the olive oil, cumin, and salt.
Scatter the vegetables on the baking sheet and roast for 20 minutes, then toss the potatoes and cauliflower to ensure they’re cooking evenly, nestle the chicken thighs into the vegetables, and return the pan to the oven for 20 minutes more until chicken and vegetables are cooked through (chicken should reach an internal temperature of 165 degrees). Allow the chicken to rest 5 minutes, then cut into bite-sized pieces.
To make the wraps, warm the pita rounds in the microwave for about 30 seconds, then spread some hummus over each one, spoon about 2 or 3 tablespoons of relish, add the chicken shawarma, drizzle with yogurt sauce, top with feta cheese, and serve.