Sheet Pan Chicken Shawarma Lettuce Bundles
Servings
4
Servings
4
Ingredients
  • 3Tbsp extra-virgin olive oildivided
  • 2 garlic clovespeeled and grated or finely minced
  • 2tsp lemon zest
  • 2tsp ras el hanout seasoning
  • 1/2tsp salt
  • 1 1/2lbs boneless chicken thighs
  • 1medium yellow onionhalved and sliced into 1 inch-thick half-moons
  • 3/4cup plain Greek yogurt
  • 2Tbsp runny tahini
  • 2tsp za’atar seasoning
  • 1Tbsp lemon juice
  • 8large lettuce leaves
  • 1medium cucumberchopped
  • 2 Roma (plum) tomatoesseeded and chopped
  • 1/3cup sliced mint
  • 1tsp ground sumac (optional)for garnish
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.