Sheet-pan chicken shawarma with garlic yogurt

Ingredients

• 1¾ lb boneless chicken thighs
• 1 red onion
• 2 bell peppers
• 1 lemon
• 3 cloves garlic
• 1 cup Greek yogurt
• 4 pita breads
• 1 cucumber
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 3 tbsp olive oil

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Method

1. Heat oven to 425°F. Toss the sliced chicken, onion and peppers with oil, cumin, paprika, turmeric, salt and half the lemon juice.
2. Spread on a sheet pan and roast 25 minutes until charred at the edges and the chicken reaches 165°F.
3. Mix the yogurt with grated garlic, the rest of the lemon juice and a pinch of salt.
4. Serve in warm pitas with sliced cucumber and the garlic yogurt.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer