Sheet-Pan Chicken Shawarma

Step 1

In a large ziptop bag set inside of a bowl, combine all of the ingredients except for the chicken. Seal and shake until homogenous. Add the chicken, seal and toss to coat. Seal and place into the refrigerator to marinate for at least 1 hour and up overnight.

Step 2

Make the yogurt sauce : In a medium bowl, mix together the yogurt, lemon zest and juice, garlic, garlic powder and feta cheese. Add 1 to 2 tablespoons of water to thin out the sauce, as needed. Adjust seasoning to taste and set aside.

Step 3

Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper. Remove the chicken from the refrigerator 1 hour before serving to bring to room temperature. Place the chicken on the prepared baking sheet and discard the marinade. Bake the chicken for 15 minutes. Flip and bake for 10 more minutes.

Step 4

Meanwhile, wrap the pita bread in aluminum foil. Place the foil packets in the oven during the last 5 to 10 minutes of cooking to warm.

Step 5

Remove the chicken and pita from the oven. Let the chicken rest for 5 minutes before slicing. Serve the chicken with warmed pita, feta-yogurt sauce, tomatoes, cucumbers, onion, lettuce and/or optional hot sauce and pickled jalapeños.