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30-Minute Sheet Pan Chicken Shawarma
Thinly sliced chicken thighs are quickly marinated with yogurt, tomato paste, lemon, olive oil, garlic, and shawarma seasoning, then broiled in a single layer for fast, flavorful cooking. Serve in bread with toum, pickles, and pan drippings.
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Ingredients
- boneless chicken thighs (Cut very thinly)
- yogurt (A spoonful)
- tomato paste (A quick squirt)
- fresh garlic (The transcript says to add some fresh garlic)
- olive oil (Add some; amount not stated)
- lemon juice (Squeeze of lemon)
- shawarma rub (Use any shawarma rub; add generously)
- salt (Add if the shawarma rub does not contain salt)
- beef tallow (Dollop onto the preheated sheet tray)
- bread (Bread of choice; the source shows frozen bread halves)
- toum (Add a generous amount)
- pickles (Use generously, to taste)
Steps
- 1
Heat a sheet tray under a high broiler before preparing the marinade.
- 2
Cut the chicken thighs very thinly.
- 3
Add the yogurt, tomato paste, garlic, olive oil, lemon juice, and shawarma rub to the chicken. Add salt if the rub does not already contain it.
- 4
Mix the chicken and marinade quickly until the pieces are evenly coated.
- 5
Remove the hot sheet tray carefully and dollop beef tallow onto it.
- 6
Gently slide the marinated chicken onto the hot tray and spread it into a single layer so it cooks evenly.
- 7
Place the tray under a high broiler and cook the chicken for 10 minutes.
- 8
Gently separate the halves of the bread.
- 9
Stack the separated bread halves on top of one another.
- 10
Spread a generous amount of toum onto the bread.
- 11
Add as much cooked chicken as desired, followed by plenty of pickles.
- 12
Spoon a little of the pan drippings over the sandwich, then toast.
Notes
The source does not provide exact ingredient quantities. It also does not specify the bread type, the duration or temperature for toasting, or whether the chicken should reach a particular internal temperature; use food-safety judgment and confirm the chicken is fully cooked.
Nutrition per serving
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