dinner · everyday
Sheet-pan chicken shawarma pitas
Spiced chicken strips roasted on one tray and tucked into warm pitas with cucumber and a lemony yogurt.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 230°C (450°F). Cut the chicken into strips and toss with the cumin, coriander, paprika, allspice, olive oil, salt and the juice of half the lemon.
-
2
Spread the strips in a single layer on a rimmed metal tray. Roast for 14–19 minutes, turning once, until browned at the edges and 74°C (165°F) in the thickest piece.
-
3
Slice the cucumber and stir a squeeze of the remaining lemon into the yogurt.
-
4
Warm the pitas in the oven for the last minute of cooking.
-
5
Fill each pita with chicken, cucumber and lemon yogurt, and serve with any remaining lemon cut into wedges.
