Chicken Shawarma For One
This single serving chicken shawarma is made from scratch with a yogurt-spice marinade and a homemade garlic sauce, roasted with peppers and onion on one sheet pan.
Servings: 1 serving
Ingredients
For the marinade
- ¼ cup plain Greek yogurt (2 oz)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 (5 to 6 ounce) boneless, skinless chicken breast - cut into 1 inch strips
For the sheet pan
- 1 tablespoon olive oil - divided
- ½ large red bell pepper - sliced into ½ inch strips (2.5 oz)
- ¼ medium red onion - sliced into ½ inch strips (3.5 oz)
For the sauce
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 clove garlic - finely minced
- ⅛ teaspoon kosher salt
- ½ tablespoon lemon juice
For serving
- optional: 1 or 2 pita bread or naan, 3 to 4 slices of English cucumber, 1 small Roma tomato, sliced
Instructions
- Preheat the oven to 400°F (200°C).
Make the marinade
- In a medium bowl, stir together the Greek yogurt, cumin, turmeric, cardamom, cinnamon, and salt.
- Add the chicken strips, turn to coat, and let them marinate for 10 minutes.
Prep the sheet pan
- Coat a 9x13-inch quarter sheet pan with ½ tablespoon of the olive oil. Arrange the marinated chicken in a single layer on the pan.
- Scatter the red bell pepper and red onion around the chicken and drizzle with the remaining ½ tablespoon olive oil.
- Bake for 20 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender with lightly browned edges.
Make the sauce
- While the chicken bakes, stir together the mayonnaise, Greek yogurt, garlic, salt, and lemon juice in a small bowl.
Assemble and serve
- Warm the pita or naan.
- Fill the pita with the chicken and vegetables, then top with cucumber, tomato, and a spoonful of the garlic sauce.
Notes
Keep the chicken and vegetables in a single layer: Spread everything across the sheet pan with a little space between the pieces. That room lets the oven's heat brown the edges and roast the chicken and vegetables evenly.
Cut everything to a similar size: Slice the chicken into 1-inch strips and cut the pepper and onion to about the same size. Matching pieces cook at the same rate, so the chicken and vegetables finish together.
Check the chicken with a thermometer: Pull the chicken when an instant-read thermometer reads 165°F (74°C) at the thickest strip. The small pieces cook quickly, so a thermometer is the surest way to catch them right when they're done.
This recipe has about 676 calories per serving, counting the optional pita or naan, cucumber, and tomato. To lower the count, skip the bread and serve the chicken shawarma over lettuce or spinach.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 606mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2588IU | Vitamin C: 110mg | Calcium: 51mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
