Sheet-Pan Chicken Shawarma

Name: Sheet-Pan Chicken Shawarma
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1/2 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container); 3 tablespoons olive oil; 2 tablespoons lemon juice; 4 cloves garlic, finely chopped; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground allspice; 1 package (20 oz) boneless skinless chicken thighs; 1 red bell pepper, cut into 1/2-inch slices; 1 yellow bell pepper, cut into 1/2-inch slices; 1 medium red onion, cut into 1/2-inch wedges; 1 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container); 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped Italian (flat-leaf) parsley; 1 clove garlic, finely chopped; 1/4 teaspoon salt; 6 rounds pita bread, cut in half; 1 cup thinly sliced English (hothouse) cucumber, slices cut in half

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by: Tablespoon Kitchens

Updated Oct 7, 2019

Sheet-Pan Chicken Shawarma

Prep Time 30 min
Total 1 hr 30 min
Servings 6
Ingredients 21

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Ingredients

Chicken and Vegetables

1/2 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
3 tablespoons olive oil
2 tablespoons lemon juice
4 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 package (20 oz) boneless skinless chicken thighs
1 red bell pepper, cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch slices
1 medium red onion, cut into 1/2-inch wedges

Yogurt Sauce

1 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped Italian (flat-leaf) parsley
1 clove garlic, finely chopped
1/4 teaspoon salt
6 rounds pita bread, cut in half
1 cup thinly sliced English (hothouse) cucumber, slices cut in half

Instructions

Step
1

In large bowl, stir together 1/2 cup yogurt, 1 tablespoon of the olive oil, 2 tablespoons lemon juice, 4 cloves garlic, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the pepper flakes, cumin and allspice. Add chicken, and toss to coat. Cover and refrigerate at least 30 minutes, but no longer than 4 hours.
Step
2

Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In large bowl, mix bell peppers, onion, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Step
3

Place vegetables to one side of baking sheet. Remove chicken thighs from marinade, shaking off any excess, and place on other side. Discard marinade.
Step
4

Bake 25 to 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
Step
5

Meanwhile, in medium bowl, stir together 1 cup yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, the parsley, 1 clove garlic and 1/4 teaspoon salt.
Step
6

Cut chicken into 1/2-inch slices. Fill pita rounds with chicken, roasted vegetables, yogurt sauce and cucumbers.

Nutrition

380 Calories

15g Total Fat

26g Protein

34g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 130

Total Fat: 15g; 22%

Saturated Fat: 2 1/2g; 14%

Trans Fat: 0g

Cholesterol: 90mg; 31%

Sodium: 640mg; 27%

Potassium: 460mg; 13%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 2g; 9%

Sugars: 6g

Protein: 26g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 60%; 60%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;