Sheet Pan Chicken Shawarma Pita Pockets are everything you need for your lunchy dreams.
I’ll admit it. After 69 days of cooking in quarantine (we haven’t ordered out event once!) things can get a little stale. I miss my favorite restaurants, I miss grabbing a glass wine at my favorite spot, and I miss not having to clean up a kitchen bomb every day. But on the bright side, we know exactly what we are eating because most of the times we are doing it from scratch.
I was having a moment where I was craving something, and I couldn’t figure it out what exactly. And then it dawned on me, I wanted like a Greek-Mediterraneany flavor. And sometimes a recipe just gets ya in the right spot. Boy this sheet pan chicken shawarma pita pockets did just that. The flavors of the marinated chicken. paired with the crunch of veggies, and the zing of the creamy tzatziki sauce…. oh yes, you are going to want to try this.
How to make this Sheet Pan Chicken Shawarma unbelievable: Marination Nation
Yes, the best gift you can give this sheet pan chicken shawarma is the gift of time, soaking up all the beautiful flavors of the marinade. I marinated my chicken thighs for about 8 hours, but you can do a shorter amount of time when you’re in a pinch. I would say at least an hour. But to get the most amount of flavor, I would say get as close to 8 as you can. You can even marinade for up to 24 hours. Slice these babies into strips, slap them on a sheet pan with some red onion, and roast for sweet, sweet chickeny goodness.
These sheet pan chicken shawarma pita pocket are ready to be in your meal rotation…. like yesterday! Go get them and let me know how they turn out!
I hope you all are staying safe and healthy!
Want more Mediterranean recipes?! You will love:
Sheet Pan Chicken Shawarma Pita Pockets
These Sheet Pan Chicken Shawarma Pita Pockets are comin' at ya! Packed with flavor and the perfect lunch. You will not want to miss this recipe!
- 1 1/2 pounds of Chicken
- 1 Red Onion, wedged
- 1 1/2 tsp Salt
- 1 Lemon, juiced
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Turmeric
- Cinnamon, pinch
- 1 tsp Paprika
- 2 tsp Oregano
- 1/4 cup of Olive OIl
- Pita Pockets:
- Whole Wheat Pita Pocket Halves- I used Toufayan Smart Pockets
- 3 cups Arugula
- 1-2 Tomatoes, sliced
- 1/2 Cucumber, diced
- 1/3 cup Kalamata Olives
- Tzatziki Sauce:
- 1 cup Greek Yogurt
- 3 Garlic Coves minced
- 2 tbsp, Dill, chopped
- 2 tbsp Mint, chopped
- 1 Lemon, juiced
- 1 Cucumber, de-seeded and small diced
- Salt and Pepper
Add lemon juice, olive oil, cumin, coriander, turmeric, cinnamon, paprika, oregano, and salt to mixing bowl and whisk to combine
Add Chicken and marinate for at least 1 hour, you can marinate as long as 24 hours- I marinated mine for 8 hours
Preheat oven to 400 degrees
Slice up marinated chicken into strips
Cut red onion into wedges
Line a sheet pan with foil
Add chicken and wedged onions to sheet pan, once ovens are preheated cook chicken thighs for 18-25 minutes or until chicken reaches 165 degrees
While the chicken is cooking, make the tzatziki sauce
In bowl, combine Greek Yogurt, minced garlic cloves, chopped dill, chopped mint, diced cucumber, and lemon juice
Add salt and pepper to taste
Mix until well combined and set aside
Remove Chicken from own
Stuff pita Pockets with arugula, a slice of tomato, katlamata olives, diced cucumber, cooked chicken, and cooked red onion
Top with tzatziki sauce
3.1g Saturated fat