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–+ servings

Sheet Pan Shawarma Naanwiches

La Faguette
Full street food flavor from the comfort of your own home! These naanwiches are BURSTING with flavor!!!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Turkish
Servings 2 people

Ingredients
  

FOR THE CHICKEN!

  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp black pepper
  • ¾ tsp kosher salt
  • ¼ tsp cayenne
  • ¼ tsp cardamom
  • ¼ tsp turmeric
  • 1 Tbsp garlic, minced
  • 2 Tbsp Fage Greek yogurt
  • 2 Tbsp olive oil
  • ¼ cup fresh lemon juice
  • 1 pound chicken thighs, boneless/skinless
  • ½ red onion, sliced ½ inch thick
  • ½ orange bell pepper, sliced ½ inch thick

FOR THE MINT-LIME CREMA!

  • ½ cup Fage Greek yogurt
  • ½ Tbsp white wine vinegar
  • ½ Tbsp olive oil
  • 1 tsp mint, finely chopped
  • 1 tsp fresh lime juice
  • kosher salt
  • black pepper

FOR QUICK-PICKLED CUCUMBERS!

  • recipe linked below!

FOR NAANWICHES!

  • 1 pkg. naan (or pita)
  • cilantro, roughly chopped
  • frozen french fries
  • sriracha/hot sauce
  • lime wedges

Instructions
 

FOR THE CHICKEN!

  • To make marinade: in a medium bowl, whisk together cumin, paprika, coriander, black pepper, salt, cayenne, cardamom, and turmeric.
  • Add garlic, yogurt, olive oil, and lemon juice. Mix well.
  • Place chicken in a ziploc bag and add marinade. Toss to combine and refrigerate for at least two hours, but it's more life changing if you do it overnight.
  • When ready to bake, allow chicken to come to room temp, at least an hour.
  • Preheat oven to 425°F.
  • Add red onion and bell pepper slices to chicken marinade bag and toss to coat.
  • Line a sheet pan with greased tinfoil and remove chicken and veggies from bag, allowing excess marinade to drip off back into ziploc before setting on pan. Spread out, but get some veg on top of chicken so they cook together all yummy and whatnot. Discard excess marinade.
  • Bake for 30 minutes, rotating pan and flipping everything over halfway through.
  • When finished baking, rest chicken on a plate for 5-10 minutes (this is a perfect time to throw in your frozen fries for the naanwiches!!!).
  • In a medium pan over medium heat, drizzle in some olive oil and allow to heat up. Throw in sliced chicken and pan fry until edges crisp and take you to Flavortown. Toss in your veggies at the end to heat them up again! Taste for salt, adding more if needed.

FOR THE MINT-LIME CREMA!

  • In a small bowl, mix together yogurt, vinegar, oil, mint, and lime. Season to taste with salt and pepper. Allow flavors to make out in the fridge for at least an hour. This can be made the day before and I highly suggest doing that if you can.

FOR THE QUICK-PICKLED CUCUMBERS!

  • Follow recipe HERE! Can be made an hour to a day ahead of time! Longer it sits, the better the flavor will be!

ASSEMBLY!

  • Heat up the naan.
  • Smother them with mint-lime crema and pile on the quick pickles.
  • Top with your chicken and veggies. Squeeze on that fresh lime. Add fries cause sometimes it's like that.
  • Drizzle sriracha all over and sprinkle with cilantro.
  • Wrap it up, then fuck it up.

Notes

 1.) These ingredients need to marry, so the longer they sit, the better it’s going to taste. As with any combo of chilled/room temp ingredients (especially when adding salt), you need to let the dish rest for some time before you taste and adjust. 
 
69.) OMG DID YOU MAKE THIS?!? 
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Keyword best shawarma spice blend, easy chicken dinner, easy middle eastern recipes, easy shawarma recipe, easy turkish meals, street food recipes at home
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