Middle-Eastern
Chicken Shawarma Plates
Yogurt-spiced chicken strips roast on a sheet pan until browned at the edges. Serve with simple sides for a plate-style meal at home.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- Yogurt tenderizes the meat while carrying warm spices.
- High heat gives charred edges without a vertical spit.
- The marinade can sit while you prep sides.
- Protein stays high for a filling plate.
Ingredients
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Instructions
- 1
Mix yogurt, 2 tbsp oil, cumin, paprika, coriander, garlic powder, salt, cayenne, and lemon juice in a bowl.
- 2
Add chicken strips and coat well. Marinate 15 minutes at room temperature or up to 8 hours chilled.
- 3
Heat oven to 425°F. Line a sheet pan with foil and oil lightly.
- 4
Spread chicken in a single layer. Drizzle remaining oil.
- 5
Roast 20 to 25 minutes, flipping once, until browned and cooked through.
- 6
Rest 3 minutes, then serve with rice, salad, or flatbread.
Pro tips
- Spread pieces without stacking so edges crisp.
- If the yogurt is thick, thin the marinade with a splash of water.
- Toast extra cumin in a dry pan for a deeper smell before mixing.
Easy substitutions
- chicken thighs
- chicken breast strips, check at 18 minutes
- plain yogurt
- buttermilk
- cayenne
- black pepper for milder heat
Storage and reheating
Storage
Refrigerate cooked chicken up to 4 days.
Reheating
Reheat on a sheet pan at 375°F for 8 to 10 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 40 g
- Carbs
- 5 g
- Fat
- 25 g
- Fiber
- 1 g
Budget friendly · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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