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Sheet pan chicken shawarma lettuce bundles turkish
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Sheet Pan Chicken Shawarma Lettuce Bundles

Servings 4

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

Instructions

  • Heat oven to 400 F .
  • 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.
  • In bowl, stir together yogurt, tahini, remaining 1 Tbsp olive oil, za’atar, and lemon juice.
  • Stuff lettuce leaves with chicken and onions, cucumber, tomatoes, and mint. Top with dollops of yogurt mixture and garnish with sumac, if using.