Description
Golden naan meets spiced chicken and melty cheese—this sheet pan wonder brings Middle Eastern flair to your cozy kitchen table.
Ingredients
For the Chicken Shawarma:
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1 ½ lbs chicken thighs or breasts, thinly sliced
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⅓ cup full-fat Greek yogurt
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¼ cup olive oil
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6 garlic cloves, finely chopped
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2 shallots, chopped
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1 tbsp smoked paprika
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2 tsp dried oregano
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½ tsp turmeric
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¼ tsp chili flakes (adjust to taste)
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¾ tsp salt
For the Sandwiches:
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4 naan breads (or pita/flatbread)
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½ cup Caesar dressing, mayo, or garlic tahini sauce
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6 slices Havarti cheese
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6 slices Gouda cheese
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½ cup oil-packed sun-dried tomatoes, sliced and blotted
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½ cup dill pickles or pepperoncini
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½ cup pickled red onions (optional but recommended)
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2 cups fresh sprouts or microgreens
Instructions
In a large bowl, combine yogurt, olive oil, garlic, shallots, and spices. Add chicken and coat well. Let marinate for at least 15 minutes (or refrigerate overnight for max flavor).
Preheat oven to 425°F (220°C). Spread marinated chicken evenly on a parchment-lined sheet pan.
Bake for 20 minutes, then broil on high for 1–2 minutes to caramelize the edges.
Lay naan on another sheet pan. Spread sauce of choice generously on each.
Layer sun-dried tomatoes, pickles, Havarti, Gouda, and roasted chicken. Add cheese first—under the chicken—for ultimate melt and structure.
Cover sandwiches with foil and bake at 375°F (190°C) for 15 minutes.
Remove foil, top with sprouts and pickled onions, fold the naan gently in half, and return to oven for 5 more minutes until crisp.
Slice in half diagonally. Serve hot with sweet potato fries, cucumber salad, or just a napkin and a dream.
Notes
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Don’t skip the broil: That crispy edge = shawarma street food magic.
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Line your pan: Makes cleanup a breeze.
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Use chicken thighs: Juicier and more forgiving than breasts.
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Make ahead: Assemble up to 4 hours ahead and bake just before eating.
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Batch it: Double the chicken and freeze half for your next sandwich night or shawarma bowls.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 620 per sandwich
- Sugar: 6g
- Fat: 34g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 42g