Sheet Pan Chicken Shawarma Lettuce Bundles

A descendant of the doner kebab, a Turkish dish made with sliced meat cooked on a vertical rotisserie, shawarma is a popular street food with Middle Eastern provenance. This shortcut version of chicken shawarma skips the long marinating and roasting time and relies, instead, on seasoned roasted poultry that is stuffed into greens, instead of pita, to keep it tasting extra fresh. Served topped with a herby yogurt sauce, it makes a satisfying meal any day of the week. Both ras el hanout and za’atar are available in many Middle Eastern markets.

This recipe originally appeared on alive.com as “Sheet Pan Chicken Shawarma Lettuce Bundles.”

Sheet Pan Chicken Shawarma Lettuce Bundles

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Servings

4

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Ingredients

• 3 Tbsp extra-virgin olive oil divided
• 2 garlic cloves peeled and grated or finely minced
• 2 tsp lemon zest
• 2 tsp ras el hanout seasoning
• 1/2 tsp salt
• 1 1/2 lbs boneless chicken thighs
• 1 medium yellow onion halved and sliced into 1 inch-thick half-moons
• 3/4 cup plain Greek yogurt
• 2 Tbsp runny tahini
• 2 tsp za'atar seasoning
• 1 Tbsp lemon juice
• 8 large lettuce leaves
• 1 medium cucumber chopped
• 2 Roma (plum) tomatoes seeded and chopped
• 1/3 cup sliced mint
• 1 tsp ground sumac (optional) for garnish

Ingredients 3 Tbsp extra-virgin olive oil divided 2 garlic cloves peeled and grated or finely minced 2 tsp lemon zest 2 tsp ras el hanout seasoning 1/2 tsp salt 1 1/2 lbs boneless chicken thighs 1 medium yellow onion halved and sliced into 1 inch-thick half-moons 3/4 cup plain Greek yogurt 2 Tbsp runny tahini 2 tsp za'atar seasoning 1 Tbsp lemon juice 8 large lettuce leaves 1 medium cucumber chopped 2 Roma (plum) tomatoes seeded and chopped 1/3 cup sliced mint 1 tsp ground sumac (optional) for garnish

Servings 4 Print Recipe

Instructions

1. Heat oven to 400 F .
2. In large bowl, combine 2 Tbsp olive oil, garlic, lemon zest, ras el hanout, and salt. Add chicken and onions and toss to coat evenly. Spread in single layer on sheet pan. Bake in preheated oven until chicken is cooked through to an internal temperature of 165 F and onions are slightly caramelized, about 20 minutes. Remove from oven and allow chicken to cool before slicing into thin strips.
3. In bowl, stir together yogurt, tahini, remaining 1 Tbsp olive oil, za’atar, and lemon juice.
4. Stuff lettuce leaves with chicken and onions, cucumber, tomatoes, and mint. Top with dollops of yogurt mixture and garnish with sumac, if using.