Mmmmmmm shawarma! It's an all time favorite for us in this house. This chicken vegetable shawarma is an easy, healthy, delicious meal packed with flavor and a variety of textures. It's fresh, warm and satisfying. This dish can be made using a variety of vegetables, so feel free to swap some vegetables out for others!
We love to eat this wrapped in a pita with our favorite Turkish Shepherd Salad. Hellllo yum!
How to Make Chicken Shawarma
First preheat oven to 400 degrees F. Then thinly slice the onion and chop the cauliflower, broccoli, sweet potato, and peeled carrots. Whisk together spices in a small bowl and set aside. I love using a variety of vegetables, but whatever you have on hand will work just fine. Typical shawarma is usually just sweet potato and cauliflower.
Next put the vegetables in a large bowl and toss with olive oil.
Then sprinkle the spices on top and mix well.
Next lightly spray a large sheet pan with olive oil spray and pour the vegetables on top. Smooth out and bake in a preheated oven for 20 minutes.
While the vegetables bake toss the cubed chicken breasts with olive oil. Next chop the zucchini and bell peppers and toss with olive oil. Then thinly slice the cucumbers and shred the lettuce. In a bowl or large liquid measuring cup, mix together the greek yogurt, lemon, cucumber and garlic powder to make the tzatziki sauce.
After the vegetables have baked for 10 minutes, remove from oven, add chicken and mix together with the vegetables. Return to oven.
Once the vegetables have baked for 20 minutes total, add the zucchini/ bell pepper mixture and combine. Return to oven for 7 more minutes.
Next place shredded lettuce on top of pita or naan bread. Then top with the vegetable/chicken mixture and then with cucumbers and tzatziki sauce. Feel free to add some grape or cherry tomatoes for an extra burst of flavor. This chicken vegetable shawarma is so fresh and light yet filling, it's sure to have you going back for more!