Sheet Pan Chicken Shawarma Havarti Sandwich
My take on a popular Middle Eastern street food...full of color, flavor, and so delicious!
Servings: 6
Calories: 714kcal
Ingredients
Chicken
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 6 cloves garlic, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon turmeric
- chili flakes
Sandwiches
- 4 pieces naan
- 1/2 cup Caesar dressing, mayo, or garlic tahini (see note for recipe)
- 6 slices Havarti cheese
- 6 slices gouda cheese
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup sliced dill pickles/pepperoncini (I use both)
- 1/2 cup pickled red onions (optional)
- 2 cups fresh sprouts/microgreens
Instructions
- 1. To make the chicken. Combine all ingredients in a bowl. Season with salt and toss well. Let sit for 15 minutes if time allows. 2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 20 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.3. To make the sandwich. Lay each piece of naan flat on a baking sheet. Spread the dressing/tahini to one side of the naan. Now add the sun-dried tomatoes, pickles, and sliced pepperoncini. Layer the cheese and chicken on top. Repeat with the remaining naan. Cover with foil. Bake for 15 minutes, until the cheese is melted.4. Remove from the oven. Arrange the sprouts and onions (if using) over the chicken. Drizzle with additional dressing/tahini. Fold the top half of the naan over the greens and gently push down. Rub with oil, then sprinkle with sesame seeds. Bake another 5 minutes until toasted.5. Remove from the oven. Slice and enjoy while warm with lots of extra dressing. YUMMMMMY!
Video
Notes
Spicy Garlic Green Tahini: in a blender combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 teaspoon honey, 1-2 cloves grated garlic, 1 jalapeño (seeded, if desired) 1/2 cup mixed fresh herbs: parsley, dill, basil/cilantro and 1 teaspoon salt. Add 1/4 cup water. Blend until smooth, adding water and salt as needed.
Nutrition
Calories: 714kcal
