Sheet Pan Chicken Shawarma Pitas

Tender shawarma-spiced chicken thighs and roasted onion tucked into warm pitas with a cool yogurt sauce. An easy sheet-pan dinner ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 large yellow onion
• 2 tbsp olive oil
• 2 tsp shawarma spice blend
• 1 tsp kosher salt
• 1 cup plain greek yogurt
• 1 medium lemon
• 1 clove garlic
• 4 whole pitas
• 0.25 tsp ground black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment. (about 5 min) — 425°F
2. Slice the onion into thin wedges. Place the chicken and onion on the sheet pan. Drizzle with olive oil and sprinkle with shawarma spice, salt, and pepper; toss to coat evenly. (about 5 min)
3. Roast until the onion is tender and the thickest chicken thigh reaches 165°F, about 22 to 25 minutes. (about 25 min) — 425°F; chicken 165°F
4. While the chicken roasts, whisk the yogurt, juice from half the lemon, and finely grated garlic in a bowl. (about 3 min)
5. Warm the pitas in the turned-off oven for 1 to 2 minutes, or until pliable. (about 2 min)
6. Slice the cooked chicken. Fill the warm pitas with chicken and roasted onion, then spoon over the yogurt sauce and serve with the remaining lemon cut into wedges. (about 5 min)