Sheet pan shawarma with organic spice mix

Ingredients

• 700 g kippenfilets of lamsreepjes
• 2 el shoarma kruiden
• 120 ml griekse yoghurt
• 3 el olijfolie
• 2 teentjes knoflook fijngeraspt
• 30 ml citroensap
• 1 tl zeezout
• 4 pita of plat brood
• 1 rode ui in dunne ringen
• 1 komkommer schijfjes
• verse peterselie

Cook Time

1. 1
   Make marinade: Mix 2 tbsp shawarma spice mix organic ('t Lof der Kruiden), 120 ml Greek yoghurt (or plant-based alternative), 3 tbsp olive oil, 2 garlic cloves, finely grated and 30 ml lemon juice (freshly squeezed) in a large bowl until smooth marinade. Taste and add 1 tsp salt.
2. 2
   Marinate meat: Slice 700 g chicken thigh fillets or lamb strips into strips of approximately 1 cm thick. Add to the marinade and mix well so each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. 3
   Preheat oven: Preheat oven to 220 °C (fan 200 °C). Line a baking sheet with parchment paper.
4. 4
   Roast meat: Spread the marinated meat in a single layer on the baking sheet. Make sure the pieces do not overlap: this way you get a nice, roasted exterior instead of stewed meat. Roast for 20 to 25 minutes in the hot oven until the edges start to color.
5. 5
   Optional: quick grill: Turn on the grill for the last 3 to 4 minutes for extra color and a lightly charred edge, like the original rotisserie version.
6. 6
   Serve: Warm 4 pitas or flatbread, before serving briefly in the oven or in a dry pan. Top with the meat, 1 red onion, in thin rings
7. 7
   Vegetarian option: replace the meat with cauliflower florets or chickpeas (from a can, well rinsed). Roast chickpeas for 20 minutes at 220 °C until they are crispy.
8. 8
   Tahini sauce: mix 3 tbsp tahini with the juice of half a lemon, a clove of garlic and enough water to make a smooth, pourable sauce.
9. 9
   Allergen: the spice mix contains mustard.