Quick and flavorful Sheet Pan Shawarma can made with either chicken or tofu (or both!). Turn them into healthy Shawarma Bowls, then repurpose into Shawarma Wraps. Vegan and gluten free-adaptable!
Quick Shawarma Marinade:
Shawarma Bowl Options:
Preheat oven to 400 F
Whisk the marinade ingredients together in a small bowl.
On a large parchment lined sheet-pan, place chicken breasts, tofu filets, and any vegetables that you want to use. Brush the chicken and tofu very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little lemon zest is nice. 🙂 Place in the oven for 20-30 minutes.
If making a grain bowl, cook the grains now. You could also roast “riced” cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin – toss it every 10 minutes or so until cooked with a few nice crispy bits.
Check chicken after 20 minutes ( breast will cook faster). Toss veggies, and cook until chicken is cooked through and veggies are tender. Tofu takes 30 minutes to get a nice crust.
Cut chicken and assemble bowls or make the wraps. Drizzle with Tahini sauce and/or Zhoug yogurt.
If making wraps, use a warm tortillas or warm pita. Add greens, pickled onions, crunchy veggies, greens or kale slaw, and spoon tahini sauce over top.
Prepare for happy mouths.