Chicken Shawarma for One

Course Main Course

Cuisine American

Keyword chicken pita, dinner for one, middle eastern chicken, sheet pan shawarma

Prep Time 10

Cook Time 20

Total Time 40

Servings 1 serving

Spiced yogurt-marinated chicken roasted with peppers and onion, served in pita with a garlic yogurt sauce.

Ingredients

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 (5–6-ounce) boneless skinless chicken breast sliced into 1-inch strips

Sheet pan

1 tablespoon olive oil divided
½ large red bell pepper sliced ½ inch thick (2.5 oz)
¼ medium red onion sliced ½ inch thick (3.5 oz)

Garlic yogurt sauce

2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 garlic clove minced finely
⅛ teaspoon kosher salt
½ tablespoon lemon juice

To serve

1–2 pita breads or naan optional
3–4 cucumber slices optional
1 small sliced Roma tomato optional

Directions

Heat the oven to 400°F. Stir the cumin, turmeric, cardamom, cinnamon, and ¼ teaspoon of salt into the ¼ cup of yogurt. Add the chicken, stir to coat, and let it sit for 10 minutes.
Brush a 9x13-inch rimmed baking sheet with ½ tablespoon of the oil and spread the chicken out in a single layer. Arrange the bell pepper and onion around it and drizzle with the rest of the oil.
Roast for about 20 minutes, until the chicken reaches 165°F and the vegetables start to brown.
For the sauce, stir together the mayonnaise, 2 tablespoons of yogurt, garlic, ⅛ teaspoon of salt, and lemon juice.
Warm the pita, if using. Fill it with the chicken and vegetables and top with cucumber, tomato, and the garlic sauce.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup plain Greek yogurt counted as nonfat Greek yogurt, skinless chicken breast counted as raw chicken breast, plain Greek yogurt counted as nonfat Greek yogurt. Brands and portions vary, so use it only as an approximation.