Description
This Sheet Pan Chicken Shawarma Havarti Sandwich combines juicy, spiced chicken shawarma with creamy Havarti cheese and fresh toppings—all in a perfectly toasted sandwich. Made in one sheet pan, this easy recipe packs a punch of flavor and is perfect for a satisfying meal with minimal clean-up. Whether you’re hosting a casual dinner or craving a hearty sandwich, this one’s sure to hit the spot!
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the Sandwiches
- 4 sandwich rolls or baguettes (soft and slightly crusty)
- 4 slices Havarti cheese
- 1 small red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 large tomato, sliced
- Fresh parsley or cilantro, chopped (optional for garnish)
For the Sauce
- 1/4 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chicken shawarma: In a large bowl, combine the olive oil, cumin, paprika, turmeric, cinnamon, coriander, allspice, minced garlic, lemon juice, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes, or refrigerate for up to 2 hours for more flavor.
- Cook the chicken: Arrange the marinated chicken thighs on a sheet pan lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Make the sauce: While the chicken is roasting, whisk together the Greek yogurt, tahini, lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Set aside.
- Assemble the sandwiches: When the chicken is done, remove it from the oven and let it rest for a few minutes. Slice the chicken into strips.
- Slice the sandwich rolls and toast them lightly in the oven or on a skillet, if desired.
- Layer the sandwiches: Spread a generous amount of the sauce on the bottom half of each roll. Add a few slices of chicken shawarma, then top with a slice of Havarti cheese. Put the sandwiches back in the oven or under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Remove the sandwiches from the oven and top with fresh slices of red onion, cucumber, tomato, and a sprinkle of fresh parsley or cilantro, if using.
- Serve and enjoy: Serve the sandwiches warm with your favorite side dish or some crispy fries!
Notes
- You can use chicken breasts instead of thighs if you prefer leaner meat, but chicken thighs provide more flavor and moisture.
- For an extra crunchy texture, you can add pickled vegetables to the sandwich.
- If you don’t have tahini, you can make a simple yogurt sauce with just yogurt, lemon juice, and garlic.
- This recipe can easily be doubled if you’re serving a larger crowd.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Dish, Sandwiches, Mediterranean
- Method: Sheet Pan Roasting
- Cuisine: Middle Eastern, Mediterranean
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