A descendant of the doner kebab, a Turkish dish made with sliced meat cooked on a vertical rotisserie, shawarma is a popular street food with Middle Eastern provenance. This shortcut version of chicken shawarma skips the long marinating and roasting time and relies, instead, on seasoned roasted poultry that is stuffed into greens, instead of pita, to keep it tasting extra fresh. Served topped with a herby yogurt sauce, it makes a satisfying meal any day of the week. Both ras el hanout and za’atar are available in many Middle Eastern markets.
Spice trader
No ras el hanout? You can season your meat with a similar mixture of 1 tsp (5 mL) ground cumin, 1/2 tsp (2 mL) cinnamon, 1/2 tsp (2 mL) paprika, 1/2 tsp (2 mL) turmeric, 1/4 tsp (1 mL) allspice, and 1/4 tsp (1 mL) cardamom.
This recipe was originally published in the April 2025 issue of alive magazine.
Sheet Pan Chicken Shawarma Lettuce Bundles
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 garlic cloves, peeled and grated or finely minced
- 2 tsp (10 mL) lemon zest
- 2 tsp (10 mL) ras el hanout seasoning
- 1/2 tsp (2 mL) salt
- 1 1/2 lbs (680 g) boneless chicken thighs
- 1 medium yellow onion, halved and sliced into 1 inch (2.5 cm)-thick half-moons
- 3/4 cup (180 mL) plain Greek yogurt
- 2 Tbsp (30 mL) runny tahini
- 2 tsp (10 mL) za’atar seasoning
- 1 Tbsp (15 mL) lemon juice
- 8 large lettuce leaves
- 1 medium cucumber, chopped
- 2 Roma (plum) tomatoes, seeded and chopped
- 1/3 cup (80 mL) sliced mint
- 1 tsp (5 mL) ground sumac, for garnish (optional)
Directions
01
Heat oven to 400 F (200 C).
02
In large bowl, combine 2 Tbsp (30 mL) 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 (74 C) and onions are slightly caramelized, about 20 minutes. Remove from oven and allow chicken to cool before slicing into thin strips.
03
In bowl, stir together yogurt, tahini, remaining 1 Tbsp (15 mL) olive oil, za’atar, and lemon juice.
04
This article was originally published in the April 2025 issue of alive magazine. Stuff lettuce leaves with chicken and onions, cucumber, tomatoes, and mint. Top with dollops of yogurt mixture and garnish with sumac, if using.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
