Sheet Pan Chicken Shawarma

Ingredients:

• 1 cup plain greek yogurt
• 2 tsp ground cumin
• 2 tsp ground cardamom
• 2 tsp ground tumeric
• 2 tsp ground cinnamon
• 2 tsp Kosher salt
• Ground black pepper
• 3 large boneless skinless chicken breast, sliced into 1inch strips
• 2 tbsp extra virgin olive oil
• 2 large red bell peppers, cut into 1/2-inch thin strips
• 1 red onion, cut into 1/2-inch thin slices

Tahini sauce

• 1 cup Tahini
• 4 Cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1/2 cup lemon juice
• 2/3 cup water
• 1/2 tsp Kosher salt

For serving

• 4-8 Pita bread
• 1/2 English cucumber sliced
• 1 Roma tomato, diced

Directions:

1. Preheat the oven to 350°F.
2. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt.
3. Add the chicken to the yogurt marinade and toss until fully coated. Set aside.
4. Spread 1 tablespoons of olive oil onto a large rimmed baking sheet. Arrange chicken, onions, and bell peppers on the baking sheet and drizzle with remaining olive oil. Season with black pepper.
5. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender.
6. Prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisking with a fork until smooth. **It will look like it is seperating for a few minutes before it all comes together, this is normal!
7. Serve chicken and roasted veggies in pita bread topped with a generous amount of tahini sauce, cucumber and tomatoes. Enjoy!