Description
Sizzling sheet pan chicken shawarma havarti brings Middle Eastern flavors right to your dinner table without complicated cooking techniques. Crispy spiced chicken and melty cheese make this quick meal a total crowd-pleaser for weeknight dinners.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless skinless chicken breasts or thighs
Cheeses:
- 4 slices Havarti cheese
- 4 slices gouda cheese
Remaining Ingredients:
- 4 pieces naan bread
- 0.5 cup full-fat plain Greek yogurt
- 0.5 cup Caesar dressing or homemade garlicky green tahini dressing
- 2 tablespoons extra virgin olive oil
- 0.5 cup sun-dried tomatoes
- 4 cloves garlic
- 1 shallot
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
- Sliced dill pickles
- Pickled red onions
- Fresh sprouts
Instructions
- Whisk ½ cup Greek yogurt, 2 tablespoons olive oil, 4 minced garlic cloves, 1 chopped shallot, 1 teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon turmeric, ½ teaspoon red pepper flakes, salt, and pepper in a medium mixing bowl until smooth.
- Submerge 1½ pounds chicken pieces completely in the marinade, ensuring total coverage. Refrigerate for 30-120 minutes.
- Heat oven to 425°F. Line a baking sheet with aluminum foil.
- Spread marinated chicken across baking sheet in a single layer. Roast at 425°F for 20-25 minutes until internal temperature reaches 165°F.
- Allow chicken to rest 5 minutes after cooking. Slice meat against the grain for maximum tenderness.
- Lay naan bread flat and spread 2 tablespoons Caesar dressing on each piece.
- Place 1 slice Havarti and 1 slice gouda on half of each naan bread.
- Layer sliced chicken, 2 tablespoons sun-dried tomatoes, dill pickles, pickled onions, and sprouts on cheese.
- Fold naan over fillings to create sandwiches.
- Return sandwiches to baking sheet. Bake at 425°F for 5-7 minutes until cheese melts and bread crisps.
- Remove from oven and let cool 2-3 minutes before serving.
Notes
- Marinate the chicken for at least 30 minutes, but no more than 2 hours to keep the meat tender and flavorful.
- Let the chicken rest for 5 minutes after roasting to help retain its juices and ensure maximum tenderness.
- Slice the chicken against the grain to guarantee each bite is soft and easy to chew.
- Experiment with different cheeses like provolone or Swiss if Havarti isn’t available in your kitchen.
- For a gluten-free version, swap naan bread with large lettuce leaves or gluten-free flatbread.
- Add fresh herbs like mint or parsley for an extra burst of freshness in your sandwich.
- Keep the oven temperature consistent to prevent burning and ensure even cooking of the chicken and sandwich.
- Prep Time: 30 minutes to 2 hours
- Cook Time: 25-32 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 605 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg